Gnocchi Variegati

Name: Gnocchi Variegati (Cheese and Vegetable Gnocchi)
Cuisine: Italian
Ingredients: 2 large eggs; 2 tablespoons/15 g freshly grated Parmigiano-Reggiano; 2 ounces/50 g prescinseua or fresh ricotta; 2 ounces/50 g prescinseua or fresh ricotta; 1⅜ cups/150 g unbleached, all-purpose flour; 1⅜ cups/150 g unbleached, all-purpose flour; 12 ounces/350 g mealy potatoes, washed; 4 ounces/115 g borage or spinach, washed and trimmed; 4 ounces/115 g borage or spinach, washed and trimmed

Cheese and Vegetable Gnocchi

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

These delicious gnocchi from Genoa go well with many sauces, including Agliata, Paté di Ortaggi, Rattatuia, Crema ai Pinoli e Maggiorana, Pesto Bianco, Tocco de Noxe, or Tocco d

Ingredients

Europe
Italy
Liguria: Genoa
Main course
Low fat
Vegetarian
Mediterranean

Ingredients

Method