The best Bolognese sauce in the world is available in Anna Maria’s trattoria in the old town of Bologna. At least that’s what Alex Wahi claims. He is a chef himself and is known, among other things, for the TV cooking special “Wahis Weltreise”. The pasta master took the chef under her wing, teaching him how Italian gnocchi is really made. And Wahi, whose cuisine is described as special, sometimes even almost magical, went back to the comfort of the stove to interpret what he had learned in his own way.
“At home I tried it with spinach and also with sweet potatoes instead of normal potatoes and found that gnocchi is delicious in every variation,” he writes in his latest cookbook. There you will also find the recipe for the Parmesan spinach gnocchi. These come with sage butter and a special nutty note. The trick: coffee beans. A dish that completely fits Wahi’s motto: It always has to be sweet, sour, salty and a little spicy, but never boring.
300 g fresh leaf spinach2 garlic cloves½ red chili100 g Parmesan in one piece2 egg yolks (size M)100 g ricotta (12% fat)at least 150 g wheat flour (Type 405) 1 pinch of freshly grated nutmegSalt Black pepper from the mill20 g fresh sage leaves75 g butter5 whole coffee or espresso beans, 1 teaspoon organic lemon zest
Preparation time: 40 minutesFor 2 people
The dough is ready when it no longer sticks. If necessary, add a little more flour. A tablespoon can be helpful for evenly shaping the dumplings. The coffee beans give the dish a slightly nutty and unusual note.
