Drive away with green broad beans and ricotta
first courses from Italy
1 hour 10 minutes
translated by Italian with
Today I share with you a recipe for recycling and even seasonal.
We need: stale bread, pumpkin, spinach, liquid vegetable broth (usually I use the powder), salt and aromas like cinnamon and nutmeg.
Cut the stale bread into cubes. Wet it with boiling broth and leave it covered, at rest for at least half an hour. Meanwhile, prepare the vegetables.
Clean and cut the pumpkin into cubes.
Cook it with a little water, a teaspoon of cinnamon and a pinch of salt. It must be very soft. When cooked, crush it with a fork.
Wash and chop the spinach. Cook them in very little water (they will release the liquid of vegetation, so do not overdo it at the beginning) with salt and nutmeg.
Squeeze and chop them.
Let's take care of the bread: if the cubes were large, chop them to get a sort of coarse dough. Divide it in half. In the first bowl add the pumpkin, in the second the spinach.
Now thicken with the flour. The quantity is indicative according to the degree of moisture of the doughs. It will take 4-5 tablespoons for the pumpkin mixture, and 3-4 for the spinach. Tip: cook a trial dumpling. If it comes apart add flour, otherwise cook them all.
Cook the dough separately, in plenty of salted water, dipping the walnuts and helping with two teaspoons. When they come to the surface they will be ready.
I seasoned them with extra virgin olive oil and a sprinkling of ground almonds.
Tip If you do not like the rustic look of these dumplings you can switch to the blender both the bread and the vegetables. They will be much smoother but probably will need more flour. Do the test cooking as recommended above.
Tip Of course with the soaked bread you can combine the vegetables you want. They must be completely dry otherwise the gnocchi will not stay together despite the flour.