Spinach Chicche with Parmigiano Butter Sauce

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Spinach Chicche with Parmigiano Butter Sauce

Use the camera button to toggle the step by step photos on and off. Soft, light and delicious mini gnocchi (chicche) served in a rich and buttery Parmigiano Reggiano sauce.

Prep Time1

Cook Time40

Total Time1 40

Course: Main Course

Cuisine: Italian

Servings: servings

Author: Emily Wyper

Equipment

Ingredients

Spinach Chicche (gnocchi)

450 g (1lb) floury potatoes such as maris piper, russet or yukon gold
210 g (1 and 1/2 cups) Italian 00 flour (can also use all purpose flour)
1 large egg
150 g (5oz) fresh baby spinach
Salt and pepper
Semola Rimmacinata for dusting (can also use more flour)

Parmigiano butter sauce

110 g (4oz) Parmigiano Reggiano very finely grated
100 g (7 tablespoons) unsalted butter
125ml ml (1/2 cup) reserved pasta water (always reserve more than needed)

Instructions

Prep the ingredients

Bring a large pot of water to a boil. Add the spinach and boil for around 30-40 seconds until wilted.
Drain the spinach then when cool enough to touch, squeeze out as much water as you can. Chop the spinach as finely as possible then set aside.
Meanwhile, wash the potatoes but keep them whole with the skins on. Place them in a large pot of cold water and bring to a boil. Boil for 15-25 minutes (depending on size) until cooked through.

To make the chicche (gnocchi)

Place the flour in a mound on a clean work surface. Use the bottom of a bowl to create a large, wide well in the middle (photo 1).
Drain the potatoes and pass them through a potato ricer while still hot (I do this with the skins on and remove the skins from the ricer before adding the next one) (photo 2).
Add the chopped spinach on top of the potato and sprinkle with a good pinch of salt and pepper. Add the egg and use a fork to incorporate it into the flour and potato mixture. Use your hands to gently bring everything together until a soft dough has formed (photos 3-5).
Cut the dough in half, then each half into quarters. Roll each piece into long, thin logs and cut them into mini gnocchi then roll them into balls. Place the chicche on a large tray sprinkled with flour or semola (photos 6-9).
Tip: You can choose to make regular-sized gnocchi if you prefer, which is a lot quicker.

To make the sauce

Once your chicche are ready, bring a large pot of water to a boil and salt it well. Get a large pan ready for the sauce.
When the water is boiling, add the chicche. When they float to the surface, they are done (photo 10).
Meanwhile, melt the butter in a large pan on a medium-low heat. When the chicche are ready, transfer them to the melted butter. Stir them until the butter has thickened slightly (photo 11).
Turn the heat off and add half of the Parmigiano, stirring it in until melted. Add 1/4 cup (60ml) of reserved pasta water, then add the remaining cheese. Stir until completely melted. You may need to add some more pasta water to loosen the sauce (photo 12).
Sprinkle over some black pepper and serve.

Notes

Using semola for dusting - Semola Rimacinata is perfect for for dusting on trays to stop pasta, gnocchi and dough from sticking because it's less absorbent than flour and doesn't effect the flavour or texture as much. I always have it in my pantry for this reason. If you don't have it then you can use a light dusting of all-purpose or Italian 00 flour instead.
Reheating leftovers - the Chiche are best served immediately but can be gently reheated on the stove. You may need to add more butter to help loosen the sauce.

Nutrition