Ristorante Rio Verde
Ingredients and quantities

Quantities for 15 people:

For the gnocchi

  • 1.5kg potatoes
  • 1kg flour
  • 500g spinach
  • 500g fresh Ricotta cheese
  • 2 egg yolks
  • salt
  • 300g grated hard-grain cheese

For the sauce

  • onion
  • butter
  • fresh cream
  • tomato purée
  • sage

Grandma’s chicche (small gnocchi)

Handmade fresh pasta

Type of recipe: First courses


Click on the photos to enlarge

Preparation method:

For the chicche: Boil the potatoes, peel and put through a potato masher. Boil the spinach and chop finely. Place the warm potatoes on a pastry board and mix with the spinach and Ricotta cheese, previously sieved. Add the flour to obtain a firm mixture. As with normal gnocchi, roll out to form “snake-like” shapes about the thickness of a finger. Cut into pieces measuring approximately 1 cm. Cook in boiling salted water and drain when they come to the surface.

For the sauce: Make a sauce using the finely chopped onion, tomato purée, butter, fresh cream and sage. Alternatively, serve with Gorgonzola and walnut sauce or Porcini mushroom and cream sauce.



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