2 ounces fresh spinach chopped
1 teaspoons salt
1 cup whole milk ricotta cheese
1/4 cup finely grated Parmesan cheese
1 3/4 cups all-purpose flour (1 cup for recipe, ¾ cup reserve for dusting)
Pinch of nutmeg
1. The recipe I adapted this from calls for imported dry ricotta cheese but I used regular ricotta it just requires some extra steps. Place it in a fine mesh sieve set over a bowl. Refrigerate and let drain 3 to 4 hours to remove excess moisture.
2. In a large bowl, stir together ricotta, egg, salt and nutmeg until thoroughly blended. Add flour a ¼ cup at a time not adding more than a cup. You are trying to get it to resemble dough and not sticky but mine was still sticky. I don’t roll mine out so it still works.Spoon dough into a pastry bag fitted with a 1/2-inch plain tip or a large plastic resealable bag, and refrigerate dough at least 30 minutes.
|(I added some fork marks)|
4. Sprinkle remaining ¾ cup of flour over a rimmed baking sheet or large cutting board. Remove dough from refrigerator. If using a resealable bag, cut a small hole in one lower corner of the bag. Pipe a 1-inch ball onto your fingers. Gently roll ball in flour until evenly dusted. Repeat process with remaining dough and flour. Place on a parchment lined baking sheet.
At this point I froze mine as is on the baking sheet. After an hour or so cook (directions below) or if not cooking right away transfer to a freezer bag and can be stored up to 1 month.
1. Bring a large pot of salted water to a boil, and add gnocchi. Cook until outside of gnocchi is cooked and somewhat firm and the inside is still soft, 3 to 5 minutes. They will float when done. Using a slotted spoon, transfer gnocchi to a plate with a ladle full of your favorite tomato sauce. Sprinkle with Parmesan cheese. Serve immediately.