GNOCCHETTI TIROLESE, SALUMI, PARMIGIANO
SERVES 6 AS AN ENTRÉE
2 tbs olive oil, plus extra to drizzle
500g baby spinach
31/3 cups (500g) plain flour
Pinch of freshly grated nutmeg
3 eggs
100g chopped salami
1 tbs unsalted butter
1/2 cup (40g) grated Parmigiano
Heat the olive oil in a large frypan over medium heat. Add the spinach and cook until wilted and soft. Remove from the heat and cool slightly. Place the spinach in a blender and blend until very smooth. Pass through a sieve and set aside to cool completely.
Combine the flour, nutmeg and a pinch of salt and black pepper in a large bowl, then add the spinach puree and eggs. Beat with a wooden spoon until it forms a thick batter. Sometimes the batter can be too thin or too thick depending on the amount of water the spinach releases. In this case add some water or flour to adjust the thickness until you have a dropping consistency.
Bring a large saucepan of salted water to the boil. Place a colander with large holes over the pan. Working in batches, pour a portion of the batter into the sieve. Push the batter through the colander with the back of a spoon. As you push it through, the batter will drop and fall into the water to make the gnocchetti. Once they rise to the top of the water scoop them out with a slotted spoon and place in a tray with a drizzle of olive oil to prevent sticking.
Heat a large frypan over medium heat and saute the salami until lightly browned. Add the butter and gnocchetti and toss until the gnocchetti is heated through. Remove from the heat and toss in the Parmigiano. Serve immediately.