Spinach And Cheese Gnocchi (Spinatnocken Und Topfennocken)

Spinach And Cheese Gnocchi (Spinatnocken Und Topfennocken)
Spinach And Cheese Gnocchi (Spinatnocken Und Topfennocken)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    1⁄2 lbs. stemmed spinach leaves (from about

  • 2

    large bunches), washed, drained briefly

  • 3

    ⁄4 cup plus 1 tbsp. butter, softened

  • 1

    small yellow onion, finely chopped

  • 1

    clove garlic, finely chopped

  • 2

    cups plus 2 tbsp. ricotta, drained for 1 hour

  • through a fine sieve

  • 1

    1⁄2 cup plus 2 tbsp. flour

  • 3

    ⁄4 cup finely grated parmigiano-reggiano

  • 4

    eggs, lightly beaten

  • 1

    egg yolk

  • Freshly grated nutmeg

  • Salt and freshly ground black pepper

  • 1

    1⁄2 cups fresh white bread crumbs

  • 1

    tbsp. chopped flat-leaf parsley

Directions

1. For the spinach gnocchi: Wilt spinach in 2 batches in a large skillet over medium-high heat, turning often, 1 1⁄2 minutes per batch. Drain. Squeeze liquid from spinach; finely chop. Heat 2 tbsp. butter in skillet over medium heat. Add onions and garlic; cook until softened, about 6 minutes. Add spinach, reduce heat to medium-low, and cook, stirring often, until most of the liquid has evaporated, 16–18 minutes. Transfer mixture to a bowl; let cool. Add 1⁄2 cup flour, 14 tbsp. of the ricotta, 1⁄2 cup parmigiano, 2 eggs, yolk, pinch of nutmeg, and salt and pepper to taste; mix well. Cover; refrigerate for 2 hours. 2. For the ricotta gnocchi: Beat together the additional remaining ricotta, 3 tbsp. butter, remaining eggs, pinch of nutmeg, and salt and pepper to taste in a bowl. Stir in bread crumbs and 2 tbsp. flour. Cover; refrigerate for 2 hours. 3. Bring a large pot of salted water to a boil; reduce heat to a gentle simmer. Put remaining flour into a bowl. Using 2 soup spoons, form ricotta mixture into 16 small-football-shaped gnocchi and roll gently in flour to coat; drop in water and simmer until cooked through, 16–18 minutes. Using a slotted spoon, transfer gnocchi to a plate. Form spinach mixture the same way (without rolling in flour); simmer for 16–18 minutes (do not stir). Transfer spinach gnocchi to plate. 4. Divide gnocchi between 4 plates. Cook remaining butter in a skillet over medium-high heat until light brown, 3–4 minutes. Pour over gnocchi; sprinkle with remaining parmigiano and parsley. SERVES 4

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