adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spinach Ricotta Gnocchi
0 Likes
Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Delicious spinach ricotta gnocchi with creamy goat cheese tomato sauce.
Ingredients:
  • Gnocchi
  • 3 ounces fresh or frozen spinach
  • 1 egg
  • 2 teaspoons salt
  • 1 1/2 pounds whole milk ricotta cheese, drained of excess moisture
  • 1/3 cup finely grated Parmigiano-Reggiano cheese
  • 1 3/4 cups all-purpose flour
  • Pinch of nutmeg
  • Sauce
  • 1 28-ounce can crushed tomatoes (or whole tomatoes that you shred as you add to the pan)
  • 4 tablespoons extra virgin olive oil
  • 2 garlic cloves, peeled
  • Salt
  • 2 ounces goat cheese
Instructions:
  • Prepare spinach: In a medium saucepan, bring water to a simmer. Cook spinach until tender, about 1 minute. Drain and cool slightly. Squeeze out excess moisture either by hand or using a potato ricer.
  • Prepare the gnocchi dough by combining spinach, egg, salt, and half of the ricotta in a food processor until well blended. Transfer the mixture to a large bowl, then add the remaining ricotta and Parmesan cheese. Mix a pinch of nutmeg into the flour. Gradually incorporate the flour by hand, starting with half, until a dough forms.
  • Prepare the dough: Place the dough on a lightly floured surface. Gently knead it for a minute, incorporating more flour if necessary to prevent sticking. For easier handling, refrigerate the dough wrapped in plastic for an hour. Once smooth and slightly sticky, divide the dough into 4 portions, each the size of an orange.
  • To shape the dough ropes: Gently flour your hands. Using a light touch, roll the dough out with a back and forth motion, stretching it from the center to form a rope. Be mindful of not compressing the dough, but apply enough pressure to create the rope. Remember to stretch the dough sideways as you roll. When the segment is about a foot long, cut it in half and continue rolling the smaller segment until it's the size of a middle finger. If the dough feels too slippery due to excess flour, adjust as needed. Finally, cut each rope into 1-inch pieces.
  • Gently press down with a fork: Place a fork on the work board at a 45-degree angle with the tines facing down and the curved part away from you. Press each piece of dough up along the tines, then let the gnocchi fall back down. This quick motion creates fork tine marks on one side and fingertip marks on the other. Transfer the gnocchi to a lightly floured cookie sheet. Cook immediately or refrigerate for several hours or overnight.
  • Cook the gnocchi in boiling water: Fill a large pot halfway with water and bring to a boil. Add 1 teaspoon of salt per quart of water. Gently add gnocchi to the boiling water one by one, ensuring they rest in a single layer at the bottom of the pot. Once the gnocchi rise to the surface after a couple of minutes, use a slotted spoon to transfer them to a serving bowl. If any gnocchi stick to the bottom, gently nudge them to unstick. Repeat until all gnocchi are cooked.
  • While the gnocchi cooks, prepare the sauce. Heat oil in a medium saucepan over medium heat. Sauté garlic until lightly browned, then remove and discard. Carefully add tomatoes with their juices, then boil the mixture and simmer on low for 10-15 minutes. Season with salt and occasionally stir. Use a potato masher to create a rough purée.
  • When the sauce thickens to a medium consistency, blend in the goat cheese until smooth. Season with additional salt to taste. Serve the gnocchi with the sauce and sprinkle extra grated Parmesan on top. Recipe inspired by Sacramento chef Biba Caggiano.

Similar Recipes