Green Spinach Gnocchi with Padovan Chicken is one of the most typical recipe’s of the region that pairs well with a glass of Prosecco DOC! This is a dish of the peasant tradition in Padova.
- 500 g of stale bread;
- 200 g of chicken;
- 300 g of spinach;
- Skimmed milk to taste;
- 200 g of grated Parmigiano Reggiano DOP;
- 1 egg;
- 2 tablespoons of flour.
Ingredients for the sauce
- Breadcrumbs to taste;
- 400 g tomato sauce;
- 1 pinch of salt;
- 30 g of butter;
- Nutmeg to taste;
- Sage leaves.
Wash the spinach leaves and boil them in salted water for a few minutes, then drain and dry them to remove excess water.
Cut the bread into cubes and place them in a large deep container and pour in the milk, with the help of a spoon try to wet all the cubes of bread, begin to boil the milk.
Add the spinach and continue to mix the ingredients,add more milk if needed. The mixture must become homogeneous while maintaining a thick consistency. Always mixing by hand add the grated cheese, two tablespoons of flour, the nutmeg, the salt and finally an egg. If the mixture is becoming too liquid add some breadcrumbs to thicken it.
Boil the gnocchi over high heat, wait 3 minutes until they tend to rise to the surface and then drain the boiling water.
Meanwhile, cook the boneless chicken meat cut into small pieces in an oiled pan and then, once cooked, pour the gnocchi in the same pan, flavored with butter and sage.