SPINACH AND RICOTTA GNOCCHI
Coated in an herb butter (recipe included) and sprinkled with Parmesan cheese, these little dumplings are mouthwatering! Cooling time not added to cooking time.
Provided by Julie Bs Hive
Categories Spinach
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash the spinach, then place in a pan with just the water that clings to its leaves. Cover. Cook over low heat for 6-8 minutes or until wilted. Drain well and set aside.
- Squeeze out as much liquid as possible then finely chop the spinach. A processor works well for this. Place the spinach in a bowl along with the ricotta cheese, half the Parmesan cheese, the eggs, nutmeg and season to taste with salt and pepper. Beat until thoroughly combined. Sift in the flour and lightly work it into the mixture, adding enough to make a workable mixture. Cover with plastic wrap and chill for 1 hour.
- With floured hands, break off small pieces of the mixture and roll into walnut-size balls. Handle as little as possible, they are delicate. Lightly dust the gnocchi with flour.
- Bring a large pan of salted water to the boiling point. Add the gnocchi and cook 2-3 minutes until they rise to the surface. Remove from pan and drain well.
- Meanwhile, melt the butter for the herb mixture in a large, heavy-bottom skillet over low heat. Add the oregano and sage and cook, stirring, for 1 minute. Add the gnocchi and toss gently to coat. Transfer to serving dish and sprinkle with the remaining Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 672.2, Fat 47.4, SaturatedFat 28, Cholesterol 288.7, Sodium 738.1, Carbohydrate 31.2, Fiber 7.4, Sugar 2.1, Protein 35.3
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Swish Lynch
[email protected]These gnocchi look so good! I'm going to pin this recipe so I can make them later.
Narayan Gurung
[email protected]I'm going to try making these gnocchi with whole wheat flour. I'll let you know how they turn out.
Sabir Ali Rajput
[email protected]I love spinach and ricotta! I can't wait to try this recipe.
Taher Eissa
[email protected]I'm not sure if I have all the ingredients for this recipe. I'll have to check my pantry.
jihad hossan
[email protected]These gnocchi sound delicious! I'm going to make them for my next dinner party.
Nittanando Pal
[email protected]I'm allergic to ricotta cheese. Do you think I could substitute another type of cheese in this recipe?
Brooklyn Roberrs
[email protected]I'm not a big fan of spinach, but I'm willing to try these gnocchi because they look so good.
Raven Hill
[email protected]These gnocchi look amazing! I can't wait to try them.
Ram Raman
[email protected]I followed the recipe exactly and my gnocchi turned out gummy. I'm not sure what I did wrong.
lalaine goodboe
[email protected]These gnocchi were a bit bland for my taste. I think I would have liked them more if I had added more salt and pepper to the dough.
Qasim Tahir
[email protected]Delicious! I love the combination of spinach and ricotta in these gnocchi. They're also really easy to make.
Manzoor khaskheli
[email protected]These gnocchi were easy to make and turned out great. I used frozen spinach and it worked just fine. I also added a bit of garlic to the ricotta filling for extra flavor.
Sherry Khan
[email protected]I'm not usually a fan of gnocchi, but these were surprisingly good. The spinach and ricotta filling was delicious and the gnocchi were cooked perfectly.
tharindu sandaruwan
[email protected]I made these gnocchi for a dinner party and they were a hit! Everyone loved them. I especially liked the crispy edges that formed when I pan-fried them.
Abir Hassan09
[email protected]These gnocchi were a delight! The spinach and ricotta filling was creamy and flavorful, and the gnocchi themselves were light and fluffy. I served them with a simple tomato sauce and they were perfect.