Ingredients:
For the gnocchi:
- 1 cup ricotta cheese (well-drained)
- 1 1/2 cups fresh spinach (or 10 oz frozen spinach, thawed and drained)
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1/2 to 3/4 cup all-purpose flour (plus extra for dusting)
- Salt and black pepper, to taste
- Pinch of nutmeg (optional)
For serving:
- 2-3 tablespoons butter (for a simple butter sauce)
- Fresh sage leaves (optional)
- Grated Parmesan cheese (for garnish)
Instructions:
1. Prepare the spinach:
- For fresh spinach: Steam or sauté the spinach until wilted, then cool slightly and squeeze out as much water as possible. Finely chop the spinach.
- For frozen spinach: Thaw completely and squeeze out all excess water.
2. Combine the ricotta and spinach:
- In a large mixing bowl, combine the drained ricotta cheese, chopped spinach, egg, Parmesan, salt, pepper, and nutmeg (if using). Mix until smooth and fully incorporated.
3. Add the flour:
- Gradually stir in the flour, starting with 1/2 cup and adding more as needed until the dough comes together. It should be soft and slightly sticky, but firm enough to hold its shape when rolled into balls. Be careful not to over-add flour to keep the gnocchi light and tender.
4. Shape the gnocchi:
- Lightly flour your hands and a work surface. Take small portions of the dough and roll them into small balls or oval-shaped dumplings, about 1 inch in size. Place them on a floured tray or plate to prevent sticking.
5. Cook the gnocchi:
- Bring a large pot of salted water to a gentle boil.
- Carefully drop the gnocchi into the boiling water in small batches. Once they float to the top (about 2-3 minutes), let them cook for an additional 1 minute. Use a slotted spoon to remove them from the water and transfer them to a plate.
6. Make a simple butter sauce:
- In a large skillet, melt 2-3 tablespoons of butter over medium heat. For extra flavor, you can add fresh sage leaves to the butter and sauté them until crispy.
- Gently toss the cooked gnocchi in the butter sauce until coated.
7. Serve:
- Serve the gnocchi immediately with a sprinkle of grated Parmesan cheese and any extra butter sauce from the pan.
Tips:
- Well-drained ricotta is key: If your ricotta is too watery, the gnocchi may not hold together. You can drain it in a fine mesh sieve or cheesecloth for a few hours before using.
- Don’t overwork the dough: The dough should remain soft and not too dense. Overmixing or adding too much flour can make the gnocchi tough.
- Sauce options: In addition to the simple butter and sage sauce, you can serve these gnocchi with a marinara sauce, pesto, or a light cream sauce.
This Spinach Ricotta Gnocchi is delicate and flavorful, making it a fantastic vegetarian dish that’s elegant yet comforting.