Gnoccone with Spinach: A Heartwarming Italian Delight
Category: Main Course
Servings: 1 (adjustable)
Preparation Time: 30 minutes
Cooking Time: 1 hour
Total Time: 1 hour 30 minutes
Gnoccone agli Spinaci is a rich and comforting dish that combines the delicate flavors of spinach, prosciutto, and creamy cheese, all wrapped in soft, pillowy potato dough. This hearty Italian dish is perfect for a cozy dinner and can also serve as a showstopper at a festive gathering. Here’s how you can recreate this delicious gnoccone at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Red potatoes | 850g |
| All-purpose flour | 350g |
| Egg | 1 |
| Salt | To taste |
| Black pepper | To taste |
| Fresh spinach | 600g |
| Cooked ham (prosciutto cotto) | 200g |
| Grana Padano DOP (cheese) | 100g |
| Garlic | 1 clove |
| Butter | 50g |
| Additional flour (for dusting) | As needed |
Instructions
Step 1: Prepare the Potatoes
To begin, boil the red potatoes with their skins on in a large pot of water. Cover the pot with a lid and let the potatoes cook for about 30-40 minutes, or until they are tender when pierced with a fork. Once cooked, drain the potatoes, peel them while still hot, and set them aside to cool slightly.
Step 2: Prepare the Spinach Filling
While the potatoes are cooking, heat a pan over medium heat and add the spinach (fresh, washed spinach). Cook the spinach until wilted, and then drain it well using a fine mesh sieve or cheesecloth to remove any excess moisture. It’s important that the spinach is completely dry to prevent the gnoccone from becoming soggy. Season with a pinch of salt and let the spinach cool down. Once cooled, chop the spinach into smaller pieces.
Step 3: Prepare the Gnoccone Dough
In a large mixing bowl, mash the peeled potatoes until smooth. Add the all-purpose flour, egg, salt, and pepper to the mashed potatoes. Knead everything together until you form a soft and smooth dough that is easy to handle. If the dough feels sticky, add a bit more flour to adjust the consistency. Make sure the dough is not too dry or too wet—it should be soft and pliable.
Step 4: Roll and Shape the Dough
On a lightly floured surface, roll out the dough using a rolling pin into a large rectangle, about 1-2 cm thick. The dough should be spread evenly to ensure consistent cooking.
Step 5: Add the Spinach Filling
Spread the chopped spinach evenly over the dough, leaving about 1.5 cm from the edges. Layer thin slices of cooked prosciutto over the spinach. The ham adds a savory, rich flavor that complements the spinach perfectly.
Step 6: Roll the Gnoccone
Now, carefully fold the dough from the longer side to create a roll, ensuring that the filling stays intact. Tightly roll it, making sure there are no gaps, and wrap the entire roll in cling film or parchment paper to hold its shape.
If you don’t have cheesecloth, you can wrap the gnoccone in aluminum foil. Tie the ends with kitchen string to secure the shape.
Step 7: Boil the Gnoccone
Bring a large pot of salted water to a boil. Carefully lower the wrapped gnoccone into the boiling water and cook for about 40 minutes. The gnoccone will float to the surface once it’s ready.
Step 8: Prepare the Gravy (Optional)
In a small pan, melt the butter and sauté the garlic until it becomes fragrant. If you’d like, you can pour this buttery garlic sauce over the gnoccone for extra richness.
Step 9: Cool and Slice
Once the gnoccone is cooked, remove it from the water and let it cool for a few minutes. Unwrap the cling film or foil and place it on a cutting board. Using a sharp knife, slice the gnoccone into thick slices, about 1 cm each.
Step 10: Serve
Place the slices of gnoccone in a lightly greased baking dish. Sprinkle the Grana Padano cheese over the top and bake in a preheated oven at 180°C (350°F) for 10-15 minutes, or until the cheese is melted and golden brown.
Serve the gnoccone hot, drizzled with melted butter or a simple tomato sauce if desired. The rich flavors of the spinach, prosciutto, and Grana Padano will delight your taste buds with each bite.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 9g |
| Carbohydrates | 52g |
| Fat | 13g |
| Fiber | 5g |
| Sodium | 600mg |
Cooking Tip: You can customize this gnoccone recipe by adding other fillings such as mushrooms, ricotta, or your favorite vegetables. Experiment with different cheeses to add your own touch!
