Spinach Ricotta Gnocchi

Spinach Ricotta Gnocchi

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These delicate little dumplings are from Zia Lina, my dad's middle sister. She makes a plain version too without the spinach that is equally delicious. She makes these for special occasions (usually when we come!) or even just a family meal. 

If you're not a fan of spinach just omit it.

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Spinach Ricotta Gnocchi
Perfect little pillows of gnocchi goodness.
Ingredients:
  • 11 oz / 330 g baby spinach, washed
  • 16 oz / 475 g ricotta cheese
  • 1 egg
  • 3 cups (750 mL) all-purpose flour (approx.)
  • 1/2 tsp (2 mL) salt
Method:
In a large skillet, cover and cook spinach over medium heat for about 5 minutes. Drain and squeeze spinach well. Chop spinach; set aside. In large bowl, whisk together ricotta, eggs and spinach. Gradually stir in 2-1/2 cups (625 mL) of the flour and salt with wooden spoon until soft dough forms. Place dough on floured surface and knead in remaining flour for 5 minutes to form smooth dough.Divide dough into 8 pieces; roll each into long thin strands. Cut into about 36 - 1” (2.5 cm) pieces.Roll each piece across tines of a fork or gnocchi paddle or basket. Place in single layer on floured baking sheet. Repeat with remaining dough. Place in freezer until firm, about 2 hours.To cook gnocchi:In large pot of boiling salted water, cook gnocchi for about 8 minutes or until they float to the top and are tender throughout. Drain with slotted spoon, toss with sauce.
Details:
Prep time: Cook time: Total time: Yield: 4-6 servings
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