A flavorful and creamy dish, gnocchi with Matcha tea cream, spinach and bacon.
Ingredients for the gnocchi
- 490 gr of ricotta cheese
- 2 eggs
- fine salt
- fresh black peppercorns
- 260 gr of flour
Ingredients for the dressing
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 60 gr of baby spinach leaves or tender arugula
- 2 teaspoons of Matcha tea
- 50 gr of bacon
- 60 gr of freshly grated Parmesan or Asiago cheese
- fresh black peppercorns
- Matcha salt for flavor
For the gnocchi
In a large bowl, combine together the ricotta, eggs, salt and pepper, mix well, then add the flour and mix well to create a ball. Transfer the mixture to a work surface previously floured. Then, divide the dough into many strands of 2-3 centimeters thick and start cutting the gnocchi by placing them on a floured surface or tray. To finish, make the characteristic ridges of the gnocchi by sliding each gnocchi onto a fork and squashing a little, but not too much.
Cook the gnocchi for about three minutes from the time the water boils and drain when they come back to the surface.
For the dressing
Fry the bacon with a teaspoon of oil and set aside.
Reheat the skillet with a drizzle of oil over medium heat. Add the garlic and cook 1 minute until it begins to brown. Add the spinach and stir until the color begins to lighten. Add the dumplings, stir and add two teaspoons of Matcha tea and pour into a warm serving dish. Garnish with the grated cheese, pepper and matcha salt, if desired, and a few raw spinach leaves. Top with the crispy bacon.
