So, I am sharing this recipe as I am eating it, because I waited until the very last minute to make it. Another great recipe from Dorie Greenspan's, Around My French Table. First off, I was going to make these lovely little dumplings last night after work, but when I read the recipe yesterday morning, I realized, this wasn't something that I could prep before work then finish when I get home. Well, that's partially true. Storzapretis (aka Spinach and Mint Gnocchi) can be made ahead, as long as the ricotta has been properly drained and the spinach pre-steamed and drained.
Not many ingredients in this, ricotta, spinach, a handful of mint, flour, egg, cheese, I used half Parmesan and half Comte.
Shaping these is not done like Italian gnocchi, but rather with the 2 spoon method to form a quenelle. Time consuming, but good therapy for me.
I put my storzapretis in the freezer for an hour. I wanted to make sure they didn't fall apart when I put them in the boiling water.
I made sure the water was boiling hot, but before I put the storzapretis in, I turned the water to a very low simmer. I had iced water ready to cool the storzapretis, then drained on a paper towel.
Cheater Moment: I didn't have time to make my own sauce, so I bought a very good organic sauce and covered each storzapretis with sauce and cheese, then in a 425 degree oven for 15 minutes.
So, this can be made ahead and enjoyed as a weeknight dinner, if you make a whole bunch and freeze. To see how he Doristas did with this recipe, click here.
Love your process photos - yours turned out beautifully at every step!
ReplyDeleteAnd such an elegant weeknight dinner! Gorgeous photos and glad it was a hit in your house! It looks like you didn't have any trouble with them falling apart.
ReplyDeleteYou executed these perfectly!!! Another winner. Happy Thanksgiving!
ReplyDeleteI love the first picture with the pooch looking on! Nice weeknight dinner - glad to hear you enjoyed.
ReplyDeleteGracie, they really look good. I love all your photos including your little buddy. We loved these and I will make them again. Have a Happy Thanksgiving.
ReplyDeleteWow, great instructional pictures. I wish I had your blog post as a guide to making these.. maybe I wouldn't have messed them up.
ReplyDeleteI'm still not sure I'd call this a weeknight dinner, but I'm glad you figured out to streamline it. We enjoyed it too, though I feel it's probably too much work to make another time. Have a great Thanksgiving, Gracie!
ReplyDeleteI used store bought marinara sauce too, you are not alone:) Learning from others in the group is a big help so waiting until the last minute was a good move for this recipe. Lasagna without the noodles is a good description.
ReplyDeleteShaping the quenelles was therapeutic! I'm so happy yours held up so well through the entire process. Must have been that delicious Comte.
ReplyDeleteI'm glad you enjoyed this one. Yours are beautifully shaped!
ReplyDeleteGracie, Your Storzapretis are picture-perfect, that's for sure. And, I am quite positive they tasted amazingly good. Since I have not made these little dandies yet, I am very, very appreciative of your step-by-step photos. They will help when I gather the courage to try these. One of the few disappointments during the Seattle food conference is that I didn't have the opportunity to meet you. So sorry about that. Have a wonderful Turkey Day.
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