Recipe by Julie B's Hive
Coated in an herb butter (recipe included) and sprinkled with Parmesan cheese, these little dumplings are mouthwatering! Cooling time not added to cooking time.
Top Review by Kit Katchen
This was pretty good. I'm not sure what it was but both the hubby & I found the texture a little different but I think it's the cheese mix or spinach since this was our first time away from the standard gnocchi. I love, love the incorporation of the spinach. It came together pretty easy for me with the exception of its workability. It was very sticky and I had to add a good bit of flour to the mix & some when I rolled them as well. I actually didn't have the herb sauce, even though it looks delicious, because I was doing my homemade alfredo. Overall, a very nice recipe & a great way to get in some spinach. I'll definitely try the sauce nest go around. Thanks Julie!
- 36 ounces fresh spinach, tough stems removed (2 lb 4 oz)
- 1 1⁄2 cups ricotta cheese
- 1 cup freshly grated parmesan cheese
- 3 eggs, lightly beaten
- 1 pinch freshly grated nutmeg
- 2⁄3 cup all-purpose flour, plus more
- all-purpose flour, for dusting
- salt and pepper
- 1⁄2 cup unsalted butter
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh sage
Directions See How It's Made
- Wash the spinach, then place in a pan with just the water that clings to its leaves. Cover. Cook over low heat for 6-8 minutes or until wilted. Drain well and set aside.
- Squeeze out as much liquid as possible then finely chop the spinach. A processor works well for this. Place the spinach in a bowl along with the ricotta cheese, half the Parmesan cheese, the eggs, nutmeg and season to taste with salt and pepper. Beat until thoroughly combined. Sift in the flour and lightly work it into the mixture, adding enough to make a workable mixture. Cover with plastic wrap and chill for 1 hour.
- With floured hands, break off small pieces of the mixture and roll into walnut-size balls. Handle as little as possible, they are delicate. Lightly dust the gnocchi with flour.
- Bring a large pan of salted water to the boiling point. Add the gnocchi and cook 2-3 minutes until they rise to the surface. Remove from pan and drain well.
- Meanwhile, melt the butter for the herb mixture in a large, heavy-bottom skillet over low heat. Add the oregano and sage and cook, stirring, for 1 minute. Add the gnocchi and toss gently to coat. Transfer to serving dish and sprinkle with the remaining Parmesan cheese. Serve immediately.