Name: Spinach and Ricotta Gnocchi
Prep time: 50 min
Cook time: 15 min
Total time: 1 h 5 min
Yield: 6 serving(s)
Ingredients: 1 ¾ cups (454 g) ricotta cheese; 1 cup (40 g) coarsely chopped fresh spinach; 1 tbsp butter; ¾ cup (40 g) finely grated Parmigiano-Reggiano cheese; ½ cup (70 g) store-bought or homemade bread crumbs; 6 tbsp (55 g) unbleached all-purpose flour; 1 egg; ½ tsp salt; ¼ tsp ground nutmeg; Salt and pepper

Preparation

- In a fine-mesh strainer, strain the ricotta while preparing the remaining ingredients.
- In a non-stick skillet over medium heat, cook the spinach in the butter for about 1 minute or until just wilted. Season with salt and pepper. Place in another strainer and press lightly to remove any excess liquid. Pat dry with paper towels and let cool.
- In a food processor, pulse the spinach and ricotta until smooth. Transfer the mixture to a bowl.
- With a spatula, stir in the Parmesan, bread crumbs, flour, egg, salt and nutmeg. Season generously with pepper. If the dough is too sticky, add flour and bread crumbs. Shape into a disc and refrigerate for 15 minutes.
- Divide the dough into 6 pieces. On a lightly floured surface, roll each piece into a long ½-inch (1 cm) thick rope. With a knife, cut each rope into ½-inch (1 cm) gnocchi. Lightly dust with flour. Set aside on a lightly floured baking sheet. The gnocchi may be frozen at this stage.
- Into a large pot of salted simmering water, gently drop one-third of the gnocchi at a time. Once they float to the surface, let simmer for 2 minutes or until cooked through. With a slotted spoon, drain the gnocchi and add to warm Rosemary Rosée Sauce. Adjust the seasoning.

Spinach and Ricotta Gnocchi

Categories

Ingredients

Preparation

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