This is my favorite after Easter dish. Great way of using up all those colored Easter eggs.
Be careful if you substitute the mozzarella cheese for another kind, you might need to cut back on the bouillon, since the pie can turn too salty. (I made that mistake once)
This is a wonderful Roman spring dish that can be made when peas and favas in their shells are young and sweet. The name comes from the word scaffare — "to shell" in Roman dialect. It is especially good when served with roasted spring lamb or goat. The outermost, less tender leaves of a head of romaine, which you may not want to use in a salad, are perfect for this dish.
Spinach and ricotta gnocchi are a first course reserved for my very favorite guests…and they are a traditional Tuscan favorite! These have a vibrant forest green color and are light and fluffy. As with most dough preparations for gnocchi, it is the amount of flour used that will determine if their texture is light or leaden.
Be sure to really squeeze as much water as possible out of the spinach or you will end up using too much flour. Patience is a virtue when making gnocchi.