1 pound of Imbastata ricotta ¼ pound freshly grated Pecorino Romano ¼ pound freshly ground Parmigiano Reggiano 2 extra large eggs 1 pound of fresh steamed spinach (chilled, drained and chopped fine) ½ pound of sifted Caputo Pasta Flour 1 quart of Pomodoro sauce Salt and Freshly ground black pepper Instructions
In a large 60 ounce metal mixing bowl add ricotta, pecorino Romano, Parmigiano Reggiano, eggs and salt and pepper to taste. Mix these ingredients until this cheese mixture is consistent throughout. Start to add the flour to the mixture kneading it in slowly, continue to add flour to the mixture transforming the mixture into a dough ball. You can tell when you have enough flour in the mixture when the dough is still tacky, but does not stick to your hands. Note: If you add to much flour the gnocchi will be hard and dense, to make perfect light luscious gnocchi add just enough flour to hold the dough together. Once the dough is kneaded to the correct consistency, pinch off nickel size pieces of the dough and roll it into little balls. As you finish each one place it on a floured sheet pan. Cook gnicchi and serve with your favorite sauce. We recommend Pomodoro fresco.
This series takes viewers on a fast-paced tour of Italy’s limitless food and wine, from the Alps to the southern shores of Sicily. Whether touring a cheese cave that was once one of Mussolini’s bunkers, hunting for the elusive white truffle, exploring Napoleon’s wine tunnels, visiting a Slow Foods superstar in her humble kitchen or going 20 meters underground to the very roots of one of Italy’s most celebrated wine varietals, host Vic Rallo brings a unique perspective to the traditional format of television cooking series.