Spinach and Ricotta Gnocchi
Spinach and Ricotta Gnocchi
© Chef Laura Bonicelli
Pillowy soft dumplings with vibrant emerald flecks of spinach, each one melting on your tongue with creamy ricotta and a whisper of nutmeg. These delicate gnocchi transform a simple weeknight dinner into something magical, especially when tossed with brown butter and sage.
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Servings
4 people
Ingredients
- 1 ouncefresh baby spinach
- 1 cupfresh ricotta
- 1/2 cupgrated Asiago or Parmesan
- 1 large egg yolk
- 1/4 teaspoonKosher salt
- 1/4 teaspoonfreshly ground black pepper
- freshly grated nutmeg -- to taste
- 1/4 cupall-purpose flour
Instructions
- 1
1. Steam the spinach until wilted, usually about . Squeeze out as much liquid as possible and cool. Chop finely.
- 2
2. Line a sheet pan with parchment paper and dust lightly with flour. Dust a work surface lightly with flour.
- 3
3. Combine the spinach, ricotta, cheese, egg yolk, salt, pepper, and nutmeg in a medium-sized bowl. Sprinkle the flour over the mixture and stir to combine.
- 4
4. Using floured hands, roll 1/2 cup dough on the floured work surface to form an 8-inch-long rope. Cut the rope into 1-inch pieces. Roll each piece to form an oval and place gnocchi on the prepared baking sheet.
- 5
5. Repeat process with remaining dough.
- 6
6. Working in batches, add gnocchi to the pot of boiling salted water; cook until gnocchi rise to the surface. Cook longer. Using a spider or slotted spoon, remove the gnocchi from water; drain and place in serving dish. Repeat with remaining gnocchi.
Nutrition Facts
Per Serving (serves 4 people)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.