Spinach and Ricotta Gnocchi

Although this recipe sounds intimidating and does require some time it is so worth it! This recipe is unbelievably good. The gnocchi came out so light and fluffy and not dense and heavy like some. You can make this ahead of time so I recommend trying this on a weekend!

Ingredients

2 ounces fresh spinach chopped

1 egg

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

 

Directions

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.

Cooking

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.