Spinach, Ricotta Cheese Gnocchi
Ready In: 15 mins
Serves: 4
Ingredients
- 2 lbs ricotta cheese
- 2 (8 ounce) packages frozen chopped spinach
- 1 (16 ounce) bag 6 Italian cheese blend
- 1⁄2 cup parmesan cheese
- 3 egg yolks
- 1 1⁄2 cups flour
- 1 dash 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off