Spinach Gnocch-wee

By Gigi-licious

This is a recipe that Popeye would be proud of. Packed with spinach 
and creamy ricotta, these little morsels are like soft pillows: 
delicate and so easy to make. You could even serve them with a little 
red sauce, but for easier cleanup, I highly recommend just a little 
sprinkle of parmesan cheese and that's it!

Ingredients

• 10 ounces block frozen chopped spinach
• 1 cup whole milk ricotta cheese
• 2/3 cup parmesan cheese, plus 2 tbsp for sprinkling before serving.
• 1 egg yolk
• 2 tablespoons flour, plus more for dusting your hands while rolling

Details

Servings 40
Preparation time 10mins
Cooking time 13mins
Adapted from weelicious.com

Preparation

Step 1

1. Defrost the brick of frozen spinach.

2. Squeeze ALL (and I mean ALL) of the water out of the spinach in small handfuls (I use my hands and do it over a bowl to make sure I don’t lose any spinach).

3. Place all of the ingredients in a food processor and pulse. You want to make sure the spinach is in tiny pieces and the mixture is thoroughly combined.

4. Dust your hands with a little flour so the mixture doesn’t stick to your hands.

5. Take 1 teaspoon of the spinach mixture and roll into tiny balls. Place on a plate covered with waxed paper or parchment.

6. Bring a large pot of water to a boil for cooking the gnocchi.

7. Add the gnocchi to the water in batches and cook for 3 minutes or until they rise to the surface.

TO FREEZE:
*After step 5, place on sheet tray and freeze for 30 minutes. Transfer to a ziploc bag, label and freeze up to 4 months. When ready, thaw to room temperature and follow steps 6-9.



The other possible problem is that the water was boiling too vigorously. I had this problem with the first couple that I put in the pot. I turned the heat down a bit so it was a gentle boil instead of a rolling boil and the rest of the batch came out perfect. They were great too, by the way, I plan to make them again tonight.

One other note, if your mixture is too wet, you can always add a little bit of flour, a Tbsp at a time, until you get to a better consistency.