Recipe of fried gnocchi with spinach recipe

Total: 30 min Diners: 4

Italian cuisine is one of the most popular in Spain, foods such as pasta are so common in our diet that are already perfectly integrated into the Spanish cuisine and not only to prepare Italian recipes, but it is increasingly common that these are integrated into recipes.

Ingredients

Potato gnocchi, 500 g Spinach in bundles, 400 g Provolone cheese, 200 g Liquid cream, 100 ml Garlic, 1 clove Dried tomato in olive oil, 4 u Mild olive oil, 500 ml Salt, c/s Black pepper, 1 tsp

Italian food in Spain

In addition to being one of the most demanded when we order food at home, Italian food is one of the most commonly cooked at home. And they are cooked in many ways, as there are the purists who try to cook always trying to faithfully reproduce the recipes and those, more lovers of improvisation, who enjoy adapting the recipes to their personal tastes or the other ingredients available, although that sometimes involves committing real attacks against the customs of our Mediterranean neighbors, who may feel very upset at the preparation of dishes like carbonara with cream.

What are fried gnocchi

Very typical of the cuisine of the Emilia-Romagna area, fried gnocchi are usually understood as a fun starter to go snacking and are usually rather bread dough (with its yeast and all) fried and not the typical potato gnocchi dipped in oil.

In fact, why not fry the potato gnocchi instead of baking them? They seem to me an alternative even to fried potatoes if we do not want to overpringar us one day and just open a packet of gnocchi ready – obviously the thing improves even more if you make them yourselves homemade – and fry them you can have a perfect side dish to dip in any sauce.

How to cook and serve fried gnocchi

Fried gnocchi are not only an ideal side dish but I have found that fried gnocchi are great to introduce into traditional pasta dishes and discover new textures and flavors. I invite you, for example, to cook them this way with a classic tomato sauce or even with the canonical butter and sage of all Italians. In this case the bed is a base of spinach with provolone cheese, very mellow, and the final touch is given by the dried tomato that brings that salty and rocker point. Easy, quick and surprising? and with Vegetable Recipes!

Step 1

The first thing we will do is prepare the spinach, for that in a large skillet lightly brown the chopped garlic, over very low heat so that it browns but does not burn.

Step 2

On the other hand we wash the spinach very well and chop it, discarding the thickest part and end of the stems so that later we do not find it when chewing and bother.

Step 3

When the garlic is already golden brown add the spinach and sauté well until they lose their water. When they are very tender, it is time to add the cream, cook for 3 minutes over low heat and grate the provolone cheese on top which will help to butter everything and make it elastic. Finally add salt and black pepper.

Step 4

Fry the gnocchi in plenty of light olive oil. If you have a deep fryer, great, and if not I always recommend frying in a ladle to collect everything better and not splash much. We will fry them in very hot oil moving them from time to time (careful, we must fry in batches), and we will take them out when they begin to brown. First we will drain them on some kitchen paper and then they will be ready to serve.

Step 5

You can add the fried gnocchi to the spinach and stir or, as in this case, put the spinach as a base, the gnocchi on top and the pieces of dried tomato to finish and let everyone play as they like.