Spinach, Ricotta Cheese Gnocchi
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 907.18 g ricotta cheese
- 2 (453.59 g) package frozen chopped spinach
- 453.59 g bag 6 Italian cheese blend
- 118.29 ml parmesan cheese
- 3 egg yolks
- 354.88 ml flour
- 0.25 ml nutmeg
- salt and pepper
directions
- Place ricotta cheese in strainer.
- Cover with plastic wrap and drain overnight.
- Thaw spinach in microwave, only until thawed, not cooked. Squeeze dry and chop fine.
- Mix ricotta cheese and spinach together.
- Roll into 1" ropes and cut into 1" pieces.
- Using enough flour on cutting board or countertop so dough does not stick.
- Line a cookie sheet with wax paper and dust with flour.
- Place gnocchi on cookie sheet far enough apart so they are not touching.
- *(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)*
- **Before cooking frozen gnocchi, place them on a cookie sheet to thaw first.**.
- Place salt in a pot of water, and bring to a boil.
- Drop gnocchi into water. When gnocchi floats to the top, wait another minute or so, and drain.
- Serve with butter or tomato sauce.
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RECIPE SUBMITTED BY
LeahMarie
Johnstown, 0
<p>I am originally from Johnstown, PA infamous for three floods. Met my husband online, married, and moved to Latrobe, PA. Latrobe is about a 45 minute drive from Johnstown. Arnold Palmer, Mr Rogers (Mr Rogers Neighborhood), and the now defunct Rolling Rock beer brewery, all originate from Latrobe. I have been told that the banana spilt originated here in Latrobe, PA, but that is debateable with a town in Ohio! I have one dog, and a blue heeler, no kids. Unfortunately, my beautiful German Shepard, Adrianne, had to be put to sleep on February 21, 2008. We have adopted Sheila, a Blue Heeler. I am a self taught cook, as I have learned to cook by trial and error. I have A TON of cookbooks, but all of the recipes I try are from this website.</p>