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Spinach And Ricotta Cheese Gnocchi - ...

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Ingredients

  • 2 1/2 cups fresh whole milk ricotta
  • 2 pounds fresh spinach washed and stemmed
  • 2/3 cup grated Parmigiano Reggiano cheese
  • 2 jumbo eggs
  • 12 mint leaves minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon grated nutmeg
  • 1 dash freshly-ground white pepper
  • 1 3/4 cups unbleached all purpose flour more or less
  • 12 tablespoons unsalted butter
  • 10 small sage leaves minced

Details

Servings 8

Preparation

Step 1

Drain the ricotta cheese in a cheesecloth-lined strainer set over a bowl until it is very dry. Transfer the cheese to a large bowl and set it aside.

Cook the spinach in batches in a covered large soup pot with no additional water until the spinach has wilted. Drain it in a colander, and when cool enough to handle, squeeze the spinach as dry as possible with your hands to remove excess water. You should have about 2 cups of squeezed spinach.

Chop the spinach coarsely, then puree it in a blender or food processor until it is very smooth. Transfer the spinach to the bowl with the cheese and stir in 1/3 cup of the grated cheese, eggs, mint, salt, nutmeg and pepper, and mix well. Begin adding the flour a little at a time until a soft dough is obtained and is not sticking to your hands.

It is easier to form the gnocchi if the dough is refrigerated for several hours or overnight.

Lightly flour a work surface. Using two soupspoons, shape heaping tablespoons of the dough into an oval or egg shape then gently slide the dough off the spoon onto the floured surface.

Bring a large pot of salted water to the boil. With a spoon, scoop up about 8 to 10 gnocchi at a time and add them to the water. Boil them until they float.

Meanwhile, melt the butter in a large saute pan and stir in the sage leaves. Cover the pan and keep the sauce warm.

Use a slotted spoon to remove and transfer the gnocchi to the sauce tossing them gently until well coated with the sauce.

Divide between 8 individual plates and sprinkle with the remaining 1/3 cup of cheese. Serve hot.

This recipe yields 8 to 10 servings.

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