Green Gnocchi with Chard
calories: medium
category: first
cost: low
difficulty: medium
preparation time: 75
Ingredients
Swiss chards 350 gr.
Left over bread 250 gr.
Flour to taste Milk
Eggs 2
Salt to taste
For the sauce
Butter 80 gr.
Grated Grana cheese 4 spoonfuls
Sage 5 or 6 leaves
See our
Wine Tips
for your meals
Left over bread 250 gr.
Flour to taste Milk
Eggs 2
Salt to taste
For the sauce
Butter 80 gr.
Grated Grana cheese 4 spoonfuls
Sage 5 or 6 leaves
See our
Wine Tips
for your meals
Preparation Clean the Swiss chards well removing the stalks. Wash them and cook them in a pot without water adding a little salt. Then drain and let them cool.
Cut the bread into pieces and put them into a bowl. Pour a cup of milk over them, cover the bowl and let them rest until all the milk has been absorbed.
As soon as the chards are cold, squeeze them well until no liquid remains. Dice them finely and put them into a bowl. Add the well squeezed bread, eggs and a pinch of salt and mix well with a wooden spoon.
Pass the mixture through a vegetable mill and knead it well on a pastry board, which you have dusted with flour, until you the dough is soft but not too soggy. If necessary, add a little flour. Make rolls of about a centimeter thick and cut them into pieces of about 2 cm. long.
Put a pot with plenty of water on the fire and salt into which you will then place the strangolapreti with care. As soon as they come to the surface, take them out using a ladle with holes. Put them onto a pre-heated plate and flavour them with melted butter and sage. Remove the latter before serving and add the Grana cheese. Serve hot at table. The Chef's tips We recommend you should drink La Segreta di Pianeta with your dish. Schiava is a 10.5 dry ruby red wine to be served at 16 to 18°C. Curiosity In the Padana valley, there are two exquisite cheeses to be found. One of is the Parmesan cheese of world wide fame. The other is the Grana cheese and its taste is not quite so sharp but often used in recipes in this region.
Cut the bread into pieces and put them into a bowl. Pour a cup of milk over them, cover the bowl and let them rest until all the milk has been absorbed.
As soon as the chards are cold, squeeze them well until no liquid remains. Dice them finely and put them into a bowl. Add the well squeezed bread, eggs and a pinch of salt and mix well with a wooden spoon.
Pass the mixture through a vegetable mill and knead it well on a pastry board, which you have dusted with flour, until you the dough is soft but not too soggy. If necessary, add a little flour. Make rolls of about a centimeter thick and cut them into pieces of about 2 cm. long.
Put a pot with plenty of water on the fire and salt into which you will then place the strangolapreti with care. As soon as they come to the surface, take them out using a ladle with holes. Put them onto a pre-heated plate and flavour them with melted butter and sage. Remove the latter before serving and add the Grana cheese. Serve hot at table.
