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    Home » Recipes » Gnocchi

    Ricotta and Spinach Gnocchi

    Published: Oct 21, 2019 by Alessandra · This post may contain affiliate links · Leave a Comment

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    Ricotta and Spinach Gnocchi on a white plate and green linen. Gnocchi are topped with grated Parmisan cheese

     

    Recipe

    Ricotta and Spinach Gnocchi on a white plate and green linen. Gnocchi are topped with grated Parmisan cheese
    Print Recipe Pin Recipe

    Ricotta and Spinach Gnocchi

    Prep Time30 mins
    Cook Time10 mins
    Total Time40 mins
    Course: Gnocchi
    Cuisine: Italian
    Servings: 4 people
    Author: Alessandra

    Ingredients

    • 500 gr fresh spinach leaves
    • 350 gr. Ricotta cheese
    • 160 gr plain flour + extra for dusting
    • a pinch of nutmeg
    • 1 egg beaten
    • salt to taste

    For the sauce:

    • butter unsalted
    • a few spring fresh sage
    • Parmesan cheese freshly grated

    Instructions

    • Put the spinach in a large saucepan, cover with cold salted water and bring to the boil. Let it simmer until tender ⅘ minutes. Drain the spinach and leave to cool, then squeeze as hard as you can to remove allt liquid thought a ricer. Finely chop the spinach.
    • Mix together ricotta, egg, nutmeg, and salt in a bowl.
    • Add the flour a little at a time stirring with a fork and then kneading with your hand over a large clean floured board until elastic. Stir to form a soft, wet, and workable dough. Depending on the amount of moisture in your ricotta and spinach, you may need to add more or less flour, so only use as much as you need to bind the ingredients together.
    • Cut a piece of dough and roll into a sausage about 1,5 cm thick. Slice into 2 cm lengthways and set aside on a floured dish cloth.
    • Place a pan on the stove on low heat and add butter and sage, swirling the pan a few inches above the heat, until the butter melts entirely. Keep the sauce warm.
    • Bring a large pan with salted water to a boil. Lower one portion at a time into the water and cook until the gnocchi float to the surface. Scoop and drain them with a slotted spoon and place on the plate. Sprinkle the gnocchi with Parmesan cheese and pour the butter over the top.
    • Garnish with fresh sage, if desired.

     

     

     

     

     

     

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    Hi, I'm Alessandra, the recipe creator and food photographer behind this blog. Here you'll find easy and accessible Italian recipes. I aim to bring a pitch from Italy to every house far from here.

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