Gnocchi del Casentino are a traditional Tuscan dish known for their soft and delicate texture, made from fresh ricotta and finely chopped spinach. Whether served in broth or dressed with butter and sage, they embody the rustic charm and comforting flavors of mountain cuisine. Let’s see how to make Gnocchi del Casentino.
Vegetarian
Traditional
Tuscan
Vegetarian
Gnocchi del Casentino
Soft Tuscan gnocchi made with ricotta and spinach, delicious served in broth or with butter and sage or tomato sauce.
Ingredients
- Ricotta 350 g
- Spinach 500 g
- Eggs 2
- Flour as needed
- Grated parmesan 1 handful
- Nutmeg 1 teaspoon
- Salt to taste
- Pepper to taste
- Beef broth for cooking
- Melted butter and sage (for serving)
- Tomato sauce (optional)
- Spicy pecorino (optional)
Tools
- Bowl
- Large pot
- Knife
- Spoon
- Cutting board
Instructions
- Boil the spinach and chop finely.
- Combine spinach, ricotta, eggs, flour, parmesan, nutmeg, salt and pepper in a bowl.
- Form walnut-sized balls using flour to shape them.
- Bring the broth to a boil and cook the gnocchi for about 5 minutes.
- Serve in broth or with melted butter and sage or tomato sauce. Add spicy pecorino if desired.
Nutritional values (per serving)
Calories
285 kcal
285 kcal
Fat
13 g
13 g
Carbohydrates
24 g
24 g
Protein
18 g
18 g
Sugar
3 g
3 g
Fiber
2 g
2 g
Sodium
320 mg
320 mg
This post is also available in: Italiano (Italian)
