Fleece Lined Cargo Pants

dumplings ... Green

before hearing ... then ... the view ... the sense of smell ... QuartoSenso, taste ...

Today, a recipe from the bright color ... bright green as the grass of our garden these days ...

Serves: 4 people

Difficulty: Easy

Running time: 15 minutes

Cooking time: 10 minutes - grill

dumplings

200 grams of fresh spinach

100 g Semolina

550 ml of milk

a pinch of salt

+ 10 g butter 10 g butter

30 grams of Parmigiano

2 egg

Cream butter and sage

100 grams of salted butter

finely chopped fresh sage

8 sage leaves for decoration

Running : bring the milk to a boil with a pinch of salt. Add the spinach and cook for about 3 minutes.

Remove spinach from milk and milk drop in the liquid eccesso.Porre spinach in a blender container and a dipping lower in the spinach puree. Add 10g of butter milk, pour in the semolina gently to avoid creating lumps. Cucocere for about 3 minutes. Remove from heat, add the spinach, 2 egg yolks, 30g of parmesan cheese and 10g of butter.

Place the mixture on a sheet of greaseproof paper, put on a second sheet of parchment paper with a rolling pin level the mixture until a dough thickness of about 1.5cm. Allow to cool in the fridge and. As soon as the mixture is very cold and will compact size with the aid of a pasta or simply with a small glass, made small round dumplings. Place the dumplings spaced in a pan covered with parchment paper and sprinkle with the finely grated Parmesan cheese. Place the pan in the oven under the grill for about 10 '/ 12'.

Meanwhile, prepare the butter cream by placing 100g of butter in a saucepan and the aroma of chopped sage.

Place over heat and melt the butter.

Remove the gnocchi from the oven when ready and well browned, place them on a plate, sprayed with cream butter and sage and decorated each plate with sage leaves.