Ingredients for 4 people: 700 g potatoes, 100 g white flour, 200 g spinach, 100 g chickpea flour, 1 egg, 80 g pancetta, 1 leek, 3 tablespoons of extra virgin olive oil, 30 g butter, Parmesan cheese, salt and pepper
Boil the potatoes in salted water, peel them and mix them with the two types of flour, an egg and a pinch of salt. Prepare the gnocchi.
For the sauce: wash the spinach and boil in a little water; drain well and cut them into strips. Cut the leeks into thin slices and sauté in a pan with the diced pancetta.
Stir with a wooden spoon, add the spinach, season with salt and pepper and cook for 2 minutes.
At this point, boil the water in a large saucepan, cook the gnocchi and drain them as soon as they float to the top; toss them in the pan with the sauce.
Preparation time: 50 minutes
Suitable for: guests that love tasty dishes
Smorgasbord of facts
One of the most typical Italian food products, from the Florentine mountains, is the pink Reggello chickpea, which has a particular flavour and smell. It is excellent simply boiled in water, and served with a drizzle of extra virgin olive oil. Once upon a time, in Rome, gnocchi were prepared on Thursday, and it was a rich and hearty dish, to compensate the light fish dish usually eaten on Friday. The proverb “Be happy, Mum has cooked gnocchi!” became popular because gnocchi represented a dish prepared on special days. Villani’s pancetta is made with Italian meat: hand-salted with sea salt and natural seasonings; it rests in the cold room for at least fifteen days. It has a mild and tasty flavour and is excellent sliced or as an ingredient for sauces and dishes.
Chickpeas are ideal to prepare gnocchi. Their delicate flavour is ideal with fish but also with stronger flavours such as speck or pancetta.