Kim’s Kitchen
Spinach Ricotta Gnocchi
I love this dish, easy to make and very light as an appetizer or a light meal on its own.
2-6 Portions / 2-6 Servings
Ingredients:
Gnocchi Paste
1 Lb. Spinach
½ Lb Ricotta Cheese
2 ea Eggs
1/2 C Flour
4 Tbsp Parmesan
Dash of Nutmeg
½ tsp Salt
¼ tsp White Pepper
Sauce
4 Tbsp Butter
½ tsp Salt
¼ tsp White Pepper
2 ea Sage leaves Chopped
¼ C Parmesan Cheese
Instruction:
Cook Spinach and strain well until most of the liquid is gone.
Add Ricotta, Egg, Flour, Nutmeg, Parmesan, Salt & Pepper and mix well.
Let rest in fridge at least 1 hour, better if longer to make it easier for the gnocchi hold it’s shape before placing them into the boiling water.
Make Gnocchi, taking a soup-spoon full of the mixture and folding it between 2 spoons until obtaining a football shape or for an easier way, with small scoop and drop directly in the boiling water, the shape may not be perfect but still very yummy!!!
Bring a pot of water to boil adding a closed handful Coarse Salt. (Water should be lightly salted)
Carefully drop the gnocchi in the boiling water until they surface to the top and let them boil a minute or 2 more. Do not overload the pot with gnocchi, they will stick together and make a big mush!!! With a flat strainer, strain the gnocchi and place onto serving plates. Keeping it warm in oven at 180 F as you continue to cook in batches and make butter.
Melt Butter in a pan, salt & Pepper, adding the sage last and cook a couple of minutes.
Drizzle Butter over gnocchi and garnish with Parmesan cheese.
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