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Gnocchi del Casentino, not the usual dumplings

Recipe and preparation of Tuscan dish

In Tuscany you eat healthy and you always abounds. Even better when we remain not only satiated, but also satisfied by the flavors of the past, of the homemade dumplings or "gnocchi" as it does in Casentino.


The gnocchi are a dish to enjoy in family, a chance to gather around the traditional flavors.

Gnocchi del Casentino have a particularity that makes them tasty and unique at the same time. Than the gnocchi which we used to enjoy, those of Casentino have completely different dough.

With respect to potatoes, these dumplings are made with ricotta and spinach, with a pronounced flavor that only typical pecorino casentinese manages to give him.

A rich dish, taste authentic and decisive expression of Tuscan cuisine than in the Casentino has always been a fixed place in the tables!


For a hearty dish, if guests to whom to taste this delicious Tuscan pasta dish, you need a few simple ingredients:

  • 400 g of cottage cheese (ricotta)
  • 900 g of spinach
  • 100 g of grated Parmesan or pecorino cheese
  • 100 g of breadcrumbs (soak in water)
  • 100 g flour 00
  • 80 g butter
  • 2 eggs
  • nutmeg
  • salt and pepper



Clean the vegetables and allow to boil and then deprive them of water cut finely. Mix together the ricotta, eggs and Parmesan or pecorino cheese, salt, pepper and nutmeg.

Gently combine the flour and create small balls and then lay them on a baking sheet coated with flour. Let it sit for about half an hour the dumplings and boil them in water. After a quick cooking are ready to be served with melted butter or tomato sauce!



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