My Aunt Helene, who I always remember being a wonderful cook growing up, gave me this recipe. I have not tried it yet, but it sounds delish! You can serve them with butter or your favorite tomato sauce. I am guessing at prep time and cook time as they are not specify in recipe. Please let me know if you make them. Hope you enjoy.
My Private Note
Units: US | Metric
- 1Place ricotta cheese in strainer.
- 2Cover with plastic wrap and drain overnight.
- 3Thaw spinach in microwave, only until thawed, not cooked. Squeeze dry and chop fine.
- 4Mix ricotta cheese and spinach together.
- 5Roll into 1" ropes and cut into 1" pieces.
- 6Using enough flour on cutting board or countertop so dough does not stick.
- 7Line a cookie sheet with wax paper and dust with flour.
- 8Place gnocchi on cookie sheet far enough apart so they are not touching.
- 9*(Gnocchi may be frozen at this point. After they are frozen, You can store them in a zip lock freezer bag. Make sure to add more flour to the bag to keep them from sticking together)*
- 10**Before cooking frozen gnocchi, place them on a cookie sheet to thaw first.**.
- 11Place salt in a pot of water, and bring to a boil.
- 12Drop gnocchi into water. When gnocchi floats to the top, wait another minute or so, and drain.
- 13Serve with butter or tomato sauce.
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Nutritional Facts for Spinach, Ricotta Cheese Gnocchi
Serving Size: 1 (412 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 692.7
- Calories from Fat 337
- Total Fat 37.4 g
- Saturated Fat 22.5 g
- Cholesterol 268.6 mg
- Sodium 472.7 mg
- Total Carbohydrate 48.5 g
- Dietary Fiber 4.7 g
- Sugars 1.9 g
- Protein 41.5 g
The following items or measurements are not included:
Italian cheese blend