Spinach and ricotta gnocchi
Published on 19 November 2013
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Ingredients and method
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Ingredients for 6 people
1 kg frozen spinach
250 g ricotta
1 egg
125 g 'OO' flour
125 g grated grana
About 50 g breadcrumbs
Salt, pepper and nutmeg
To dress
120 g butter
Sage
Grated grana
I cook the spinach as instructed on the packet. You can also use fresh spinach; remember that after cooking and squeezing it very thoroughly, it should weigh about 500 g.
I chop it finely with a knife and put it in a bowl with the ricotta, flour, whole egg, grated cheese, salt, pepper and nutmeg.
I mix first with a spoon, then with my hands: that is the only way to judge the consistency.
I add the breadcrumbs a little at a time. You may need less or more, depending on the consistency of the ricotta and how thoroughly you squeezed the spinach.
The mixture should be firm but not too stiff. Taste it and adjust the salt and pepper if necessary.
Prepare a tray lined with baking parchment and a plate with a little flour. Shape lots of gnocchi: I make them elongated, but you can also make balls.
I coat them in flour and arrange them on the tray.
The gnocchi are ready.
In a small saucepan, I gently fry the butter and sage without browning them. I also add a spoonful of salted water from the pan that is now coming to the boil.
I gently add all the gnocchi to the boiling water and wait for them to float to the surface.
I lift them out with a slotted spoon and put them in a serving bowl a few at a time, alternating with melted butter and grana.
1 kg frozen spinach
250 g ricotta
1 egg
125 g 'OO' flour
125 g grated grana
About 50 g breadcrumbs
Salt, pepper and nutmeg
To dress
120 g butter
Sage
Grated grana
I cook the spinach as instructed on the packet. You can also use fresh spinach; remember that after cooking and squeezing it very thoroughly, it should weigh about 500 g.
I chop it finely with a knife and put it in a bowl with the ricotta, flour, whole egg, grated cheese, salt, pepper and nutmeg.
I mix first with a spoon, then with my hands: that is the only way to judge the consistency.
I add the breadcrumbs a little at a time. You may need less or more, depending on the consistency of the ricotta and how thoroughly you squeezed the spinach.
The mixture should be firm but not too stiff. Taste it and adjust the salt and pepper if necessary.
Prepare a tray lined with baking parchment and a plate with a little flour. Shape lots of gnocchi: I make them elongated, but you can also make balls.
I coat them in flour and arrange them on the tray.
The gnocchi are ready.
In a small saucepan, I gently fry the butter and sage without browning them. I also add a spoonful of salted water from the pan that is now coming to the boil.
I gently add all the gnocchi to the boiling water and wait for them to float to the surface.
I lift them out with a slotted spoon and put them in a serving bowl a few at a time, alternating with melted butter and grana.
Original source: https://incucinaconlilly.com/2013/11/19/gnocchi-di-spinaci-e-ricotta/
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