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Ich liebe Gnocchi, nehme aber ehrlich gesagt die fertigen, mit Kartoffeln aus der Kühltheke. Ich habe mich auch schon ab und an mal an welchen aus Kartoffeln oder mit Semmeln probiert, war aber leider von der Konsistenz oft ein Reinfall. Man soll ja den Mut nie aufgeben, aber dieses Rezept finde ich deutlich gelingsicherer und gerade für die Sommerzeit auch etwas leichter.
Zutaten für 2 Personen:
- 225 g Blattspinat (TK)
- 200 g Ricotta
- 2 Eier
- 100 g Mehl
- 70 g Semmelbrösel
- 150 g Parmesan
- 100 g Butter
- Hand voll Salbei
- Salz & Pfeffer
Voriger
Nächster
Schritt 1/5
225 g Blattspinat
Den Spinat auftauen (lassen) und in einem Sieb gut ausdrück, sodass der Spinat keine Flüssigkeit mehr abgibt und anschließend grob zerkleinern.
Schritt 2/5
200 g Ricotta – 2 Eier – 100 g Mehl – 70 g Semmelbrösel – 150 g Parmesan
Ricotta, Eier, Mehl und Semmelbrösel zu einer glatten Masse verrühren. Den Parmesan reiben, in die Masse geben und ebenfalls vermengen.
Schritt 3/5
Den Spinat unter die Masse heben und mit Pfeffer und Salz abschmecken.
Schritt 4/5
Einen Topf mit Salzwasser aufsetzen und zum Kochen bringen. Mit zwei Esslöffeln werden nun die Gnocchi geformt und in das kochende Wasser gegeben. Die Hitze so regeln, dass das Wasser nicht mehr kocht und die Gnocchi 10 Minuten mit geschlossenem Deckel ziehen lassen.
Schritt 5/5
100 g Butter – Hand voll Salbei
Die Butter nun in einer Pfanne zerlassen, den Salbei dazugeben und die gut abgetropften Gnocchi dazugeben. Wer gern Knoblauch isst, kann an der Stelle noch etwas frischen Knoblauch mit in die Pfanne geben. Die Gnocchi so lang braten, bis sie anfangen braun zu werden. Am besten noch heiß und mit etwas Parmesan obendrüber servieren!
Buon Appetito!
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