Spinach and Ricotta Gnocchi
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.
By Chef Laura Bonicelli
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
Nutrition Facts
Per Serving (serves 4 people)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
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.
Chef's Notes
Copyright: "Chef Laura Bonicelli"