Gnocchi di spinaci, pasta fresca con solo due ingredienti: spinaci e semola rimacinata

Spinach gnocchi are a type of fresh pasta made with just two ingredients: fresh, raw spinach for flavor and color, and re-milled semolina for a firm texture that makes this dough ideal for various pasta shapes, such as lasagna and tagliatelle. They can be served with a Parmesan fondue or a cherry tomato sauce, or even more elaborate, richer sauces that pair well with spinach. Ingredients for 4 servings 300g fresh spinach 300g re-milled semolina a pinch of salt pepper 1 tablespoon extra virgin olive oil Method Start by cleaning the spinach, removing any remaining dirt. Then drain it well, perhaps using a salad spinner. Transfer the spinach to a blender and add salt, pepper, and a tablespoon of extra virgin olive oil. Blend until creamy. Weigh the semolina in a bowl and add the creamed spinach. Mix with a fork and then turn the dough out onto a work surface to form a smooth, non-sticky dough. Add more semolina if necessary; the amount may vary depending on the spinach's water content. Once the dough is formed, wrap it in plastic wrap and let it rest for half an hour. After resting, begin forming the gnocchi, breaking off pieces of dough and rolling them with your hands to form cylinders. Cut the loaves into small pieces and use a pasta ridger to ridge the gnocchi, applying light pressure. Transfer the gnocchi to a tray sprinkled with semolina to prevent them from sticking to the bottom. Drop the gnocchi into a pot of boiling salted water and remove them after about 4 or 5 minutes from when they float to the surface. Transfer them to the pan with the sauce and continue cooking, basting them with the chosen sauce.