Storzapretis, otherwise known as Corsican Spinach Gnocchi, are tender, flavorful orbs of dough topped with marinara and Gruyere. A delightful combination that makes a terrific starter, side or main dish.
Storzapretis AKA Spinach Gnocchi
When I saw this recipe suggestion on our FFwD website, I had no idea whether it was a dessert (a girl can hope!) or, heaven forbid, another Jerusalem artichoke recipe (my lifetime quota has been fulfilled). But I was thrilled to find out they were spinach gnocchi.
True Corsican storzapretis are made with goats milk cheese, but a thick ricotta can be substituted.With very little flour, these storzapretis were light, deliciate and just plain irresistible. A rare Dorie recipe that all three of us ate and enjoyed. Yes, both Bill and Katie will eat spinach. And spinach gnocchi. I should have made a double batch!
Tips for Making Storzapretis
Dorie used mint in her storzapretis, but the hubby only likes his mint in toothpaste. Food rule #164. So I was glad to see that marjoram, another herb found on the isle of Corsica, was an option. And I have to admit, the marjoram flavored the gnocchi superbly…subtle, yet a lovely pairing with the spinach.
Take note that the gnocchi are delicate, so handle with care. I pulled the first couple out of the simmering water too early and they didn’t hold their shape. I popped them back into the pot and gave them a few more minutes. Perfect. Topped with homemade or a good quality store bought marinara and some shredded Gruyere, the combination baked into a truly sensational pasta dish.
I’m offering a series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature more tips on some of my upcoming blog posts. Click on the #SkinnyTip tag at the end of this post to see all my previous tips.
Tip #49: With Thanksgiving just around the corner, remember not to starve yourself before the big meal. If you’re famished, you’re bound to eat more than you would have if you’d eaten a healthy, protein filled breakfast beforehand.