Spinach chicche – ingredients:
Gnocchi mixture 48% (potato flour 66% (potatoes, emulsifiers. mono and diglycerides of fatty acids (E 471), potassium and sodium di-phosphates (E450), antioxidants: sodium metabisulfite (E 223), sorbic acid (E 220), ascorbyl palmitate (E 304), spices, acidity regulator: citric acid (E330), corn starch, wheat starch, salt, soft wheat flour, skimmed powdered milk, powdered egg yolk, seasonings), water, spinach powder, sorbic acid.
Cooking time: 1 minute
Spinach chicche recipe
INGREDIENTS
1 kg. potato
300 gr. ricotta
300 gr. white flour
200 gr. spinach or chard
150 gr. Parmesan
1 egg – salt
PREPARATION
Boil and finely chop the spinach (if you use the herbs to calculate the standard deviation of the central coast and consequently increase the amount a bit).
Pass the ricotta seteccio and add the egg, chopped spinach and Parmesan cheese, mixing well. Adjust salt.
Boil and pass the potatoes, mix them on a work surface with the ricotta mixture adding flour until you have a firm dough.
Form of cylinders the thickness of a finger, cut into pieces about an inch and flour them.
The goodies are ready to be cooked: boil them in salted boiling water, scolandole when rising to the surface.
In the laboratories of the pasta factory Fontana technology is at the service of the craftsman and joined him in a production where many steps are still done entirely by hand.
The result is a pasta with flavor and texture typical of fresh homemade pasta.