Spinach and ricotta gnocchi is a delicious, Italian-inspired pasta dish. It is made with light, fluffy gnocchi dumplings that are made from boiled potatoes, semolina flour, ricotta, and spinach. The dough is rolled into small, pillows, and then boiled until they are cooked through. The combination of the potatoes, spinach, and cheese create a unique flavor that is both comforting and flavorful. Spinach and ricotta gnocchi is a great dish to make for a family dinner, or to serve as a side dish. It is also a great dish to make ahead of time and freeze for future meals.
Ingredients
1lb fresh spinach
3/4 cup ricotta cheese
2/3 sup Tipo 00 flour
2 egg yolks
1 cup parmesan
1 tbsp salt
Method
Cut stems from spinach, rinse well and place in a skillet. Add enough water to wet leaves, add salt, cover and cook over medium heat for 5 minutes or until very tender. Let cool
When spinach has cooled, drain, squeeze dry, and chop into small pieces.
In a large bowl combine the spinach, ricotta, flour, parmesan, and egg yolks. Stir with a wooden spoon until combined.
Pour the dough onto a clean work surface and knead lightly for 1 minute. If the dough is to sticky, add small amounts of flour.
Wrap in plastic wrap and refrigerate for 1 hour.
After chilled, unwrap and cut dough into 4 pieces.
Roll each piece out into a long rope and cut into equal 1 inch pieces. You can indent each gnocchi with a fork if you desire.
Place cut gnocchi on a floured cookie sheet to keep them from sticking.
To Cook: Bring a large pot of salted water to a boil, add gnocchi and cook until they float to the top, about 2-4 minutes, add your favorite sauce and serve
