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Di: Giorgia Bernasconi
Per la preparazione degli gnocchi: mondare 150 g di spinaci, cuocerli per 2 minuti in acqua bollente, scolarli, raffreddarli e tritarli finemente. Sbucciare 2 patate farinose, tagliarle a pezzi grossi e cuocerle in acqua bollente per 15 minuti. Al termine scolarle e conservarle. In una bacinella mescolare 300 g di farina con 30 g di farina di grano saraceno e gli spinaci tritati. Unire l’acqua poco alla volta fino ad ottenere un impasto colloso. In una padella sciogliere 25 g di burro e dorare 2 spicchi d’aglio sbucciati, unire alcune foglie di salvia e le patate lesse. In una pentola portare ad ebollizione abbondante acqua salata. Con l’aiuto di un cucchiaio prelevare piccole parti di impasto formando degli gnocchi che verranno fatti cadere direttamente nell’acqua in ebollizione. Cuocerli per 2 minuti, al termine scolarli e versarli nella padella con burro e patate, lasciarli insaporire, spolverarli con 50 g di Parmigiano grattugiato e abbondante pepe nero. Servire caldi.
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