Spinach and Ricotta Cheese Gnocchi
photo by MsPia
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 591.47 ml whole milk ricotta cheese
- 907.18 g fresh spinach, washed and stemmed
- 157.80 ml parmigiano-reggiano cheese, grated
- 2 large eggs
- 12 mint leaves, minced
- 4.92 ml sea salt
- 2.46 ml nutmeg, grated
- 0.25 ml white pepper
- 414.03 ml all-purpose flour, approximately
- 177.48 ml unsalted butter
- 10 small sage leaves, minced
directions
- Drain the ricotta cheese in a cheesecloth-lined strainer set over a bowl until it is very dry. Transfer the cheese to a large bowl and set it aside.
- Cook the spinach in batches in a covered large soup pot with no additional water until the spinach has wilted. Drain it in a colander, and when cool enough to handle, squeeze the spinach as dry as possible with your hands to remove excess water. You should have about 2 cups of squeezed spinach.
- Chop the spinach coarsely, then purée it in a blender or food processor until it is very smooth. Transfer the spinach to the bowl with the cheese and stir in 1/3 cup of the grated cheese, eggs, mint, salt, nutmeg and pepper, and mix well. Begin adding the flour a little at a time until a soft dough is obtained and is not sticking to your hands.
- It is easier to form the gnocchi if the dough is refrigerated for several hours or overnight.
- Lightly flour a work surface. Using two soupspoons, shape heaping tablespoons of the dough into an oval or egg shape then gently slide the dough off the spoon onto the floured surface.
- Bring a large pot of salted water to the boil. With a spoon, scoop up about 8 to 10 gnocchi at a time and add them to the water. Boil them until they float.
- Meanwhile, melt the butter in a large sauté pan and stir in the sage leaves. Cover the pan and keep the sauce warm.
- Use a slotted spoon to remove and transfer the gnocchi to the sauce tossing them gently until well coated with the sauce.
- Divide between 8 individual plates and sprinkle with the remaining 1/3 cup of cheese. Serve hot.
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Reviews
-
Loved these gnocchi, though they did take me longer to prepare than 15 minutes and I had halved the recipe! I'm generally slower in my preparation than most Zaar recipes indicate! Since I love spinach, ricotta and sage, I knew I'd love these as soon as I tagged the recipe for Newest Zaar Tag. Since I don't make gnocchi often - it's something I've very much got to be in the mood for making - I was glad of the wonderfully clear instructions, especially the advice in step 4. I refrigerated the dough for the several hours suggested - 7 hours actually - and these proved to be the lightest and most delicious gnocchi I've ever made, so that this is very much a recipe I'll be making again - but never on a week night! LOVED the sage sauce! Thank you so much for sharing this recipe, MsPia!
RECIPE SUBMITTED BY
MsPia
Louisville
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com