350 g/12 oz day-old bread 200 ml/7 fl oz milk
675 g/1 1/2 lb spinach
100 g/3 1/2 oz butter
80 g/3 oz Parmesan cheese, freshly grated 1 egg
100 g/3 1/2 oz plain flour, plus extra for dusting salt


1.Ther the bread into pieces, place in a large bowl, add milk and leave until it has been completely absorbed.
2.Meanwhile, cook the spinach, in just the water clinging to the leaves after washing, for about 5 minutes until tander.
3.Drain, squeezing out as much liquid as possible, and chop.
4.Melt 20 g/ 3/4 oz of the butter in a frying pan, add the spinach and 40 g/1 1/2 oz of the Parmesan and cook, stirring frequently, for 5 minutes.
5. Remove the pan from the heat and stir into the bowl of bread, then stir in the egg and flour. Make long rolls with the mixture, cut them into pieces the same length, dust lightly with flour and shake off any excess.
6.Bring a large pan of lightly salted water to the boil, add the gnocchi, and when they rise to the surface remove with a slotted spoon. Meanwhile, melt the remaining butter.
7.Drain the gnocchi well , arrange on a warm serving dish and pour the melted butter over them. Sprinkle with the remaining Parmesan, mix gently and serve.

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