Spinach and Ricotta Gnocchi
"The key to making this is to not overwork the dough, and remember to squeeze the spinach as dry as possible (I only strained it the 1st time I made it; doesn't make a moldable dough that way). But a delicious, elegant result. Also be sure to use REAL freshly grated parmesan cheese--it's more expensive, but believe me, they don't taste as good without it!"
- Ready In:
- 26mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 lbs fresh spinach
- 1 1⁄2 cups ricotta cheese
- 4 tablespoons freshly grated parmesan cheese
- 3 eggs, beaten
- 1⁄4 teaspoon nutmeg
- 4 tablespoons flour
- 1⁄2 cup melted butter
- salt and pepper
- freshly grated parmesan cheese, to serve
directions
- Cook the spinach in a large pot for about 5 minutes or until wilted.
- Allow to cool a bit, then squeeze the spinach dry as much as possible. This is very important.
- Process in a blender or food processor, then transfer to a medium sized bowl.
- Add the ricotta, parmesan, eggs and nutmeg, and season with salt and pepper.
- Add enough flour to the mixture for a soft dough. Do NOT add too much flour.
- Use your hands to shape the mixture into 3-inch sausage-shapes.
- Dust lightly with flour.
- Bring a large pot of water to a boil and salt lightly.
- Gently slide the gnocchi into the water and cook for 1-2 minutes, or until gnocchi float to the surface.
- Remove gnocchi with a slotted spoon and transfer to a warm dish.
- Pour on the melted butter and sprinkle with the parmesan. Also good with warmed pasta sauce!
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Reviews
-
Tasted good! I used 10 ounces of frozen spinach (about 1/4 of the price of the fresh spinach) and low-fat ricotta. My only problem with the recipe was the amount of flour used--the gnocchi just fell apart in the water. I had to add about 1/3 cup more flour to get the mixture to stick together and cook in one piece. Tasted better the next day with a bit of tomato sauce. A good way to eat spinach!
RECIPE SUBMITTED BY
Zanna_409104061
Dallas, TX
I have taught myself how to cook since college and my advice about cooking is to keep practicing, try all sorts of cookbooks and different recipes, and don't be afraid to fail--you'll always learn something from it (of course, I'm a teacher so it makes sense that I believe that). I moved to Dallas 3 years ago and I love the ready availability of genuine Mexican food in the area. It's the one kind of cuisine I've never tried to make myself because the restaurants in my area are so good. I love movies, music from the 70's and 80's, animals, and beautiful weather.
