Spinach and Ricotta Gnocchi |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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! 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:
1. Cook the spinach in a large pot for about 5 minutes or until wilted.
2. Allow to cool a bit, then squeeze the spinach dry as much as possible. This is very important.
3. Process in a blender or food processor, then transfer to a medium sized bowl.
4. Add the ricotta, parmesan, eggs and nutmeg, and season with salt and pepper.
5. Add enough flour to the mixture for a soft dough. Do NOT add too much flour.
6. Use your hands to shape the mixture into 3-inch sausage-shapes.
7. Dust lightly with flour.
8. Bring a large pot of water to a boil and salt lightly.
9. Gently slide the gnocchi into the water and cook for 1-2 minutes, or until gnocchi float to the surface.
10. Remove gnocchi with a slotted spoon and transfer to a warm dish.
11. Pour on the melted butter and sprinkle with the parmesan. Also good with warmed pasta sauce!
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