Parmesan Spinach Gnocchi

Ingredients

• 300 g fresh flat-leaf spinach
• 2 Garlic cloves
• 0.5 Red chili pepper
• 100 g Parmesan (block)
• 2 egg yolks (medium size)
• 100 g ricotta (12% fat)
• 150 g flour (Type 405)
• 1 tsp freshly grated nutmeg
• Salt
• black pepper (ground)
• 20 g fresh sage leaves
• 75 g butter
• 5 whole coffee beans (or espresso beans)
• 1 tsp organic lemon zest

Instructions

1. 1.

   Bring water to a boil in a pot. Wash the spinach, add it to the boiling water and cook for 3–4 minutes. Then strain into a colander and let cool.

2. 2.

   Meanwhile peel the garlic cloves and finely dice them. Wash the chili pepper, remove the seeds and dice finely. Grate the Parmesan.

3. 3.

   Squeeze out excess water from the spinach, then finely chop it and place in a bowl. Add garlic, chili, half of the Parmesan, egg yolks, ricotta, flour, nutmeg, a pinch of salt and pepper, and mix with your hands into a homogeneous dough.

4. 4.

   Take small portions (about 20 g each) from the dough, shape them into gnocchi with your hands, and place on parchment paper. Bring plenty of water to a boil in a pot, add the gnocchi, reduce heat and let them cook for about 10 minutes until they float to the surface. Remove with a slotted spoon.

5. 5.

   Meanwhile rinse the sage leaves and pat dry. Heat a pan, melt the butter in it, sauté the sage for about 4 minutes until crisp, adding the coffee beans after 2 minutes.

6. 6.

   Add the gnocchi to the pan and toss well so that they are coated with sage‑coffee butter.

7. 7.

   Serve on two plates, sprinkle with the remaining Parmesan and top with lemon zest.