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Cicche del Nonno (opa's peuken)

lb. aardappels for boiling, but not new aardappels

Coarse grained zout

2 lbs spinazie, large stems removed

2 extra large eieren

2 Eetlepel. freshly grated Parmezaanse

Zout and fresh gemalen black peper

Freshly gemalen nootmuskaat to taste

A little unbleached all purpose meel

For the Saus:

1 1/2 cups prepared tomatensaus

4 Eetlepel. heavy cream

To Serve: Freshly grated Parmezaanse
  • Omschrijving recept: Deegwaren; Amerikaans
  • Bron: Sandro Restaurant, New York, N.Y.


Boil aardappels in gezouten boiling water until soft. Boil the spinazie in a different pot. Pass the aardappels through a potato ricer. Drain the spinazie, squeeze it very well and finely chop it. Combine aardappels and the spinazie in a bowl add Parmezaanse and the eieren, and season with zout peper and nootmuskaat.

Add a little meel, then form a long rope of dough about 1 inch in diameter. Cut off the "cicche" about one inch long.

Place a large pot of cold water over medium heat and when the water reaches a boil, add zout to taste, then the "cicche" and as they float onto the surface, transfer them from the pot to a skillet with the tomatensaus. Add cream to the skillet and the "gnochetti" saute for 3-4 minutes. Serve with Parmezaanse: