Spinach and Ricotta Gnocchi – a Homemade Yummy Alternative to Pasta
For sure I mentioned earlier that I must have been an Italian in my previous life. And, I guess, I must have passed this gene onto my daughters. One of them, just like me, almost always chooses pasta when we are in an Italian restaurant. Although my other daughter loves pasta too, she often orders gnocchi, and Spinach and Ricotta Gnocchi are her favourite ones. So no wonder that it was only a question of time I would attempt to make them myself.
Preparing the spinach and ricotta gnocchi is relatively easy. However, there are two important recommendations you should follow through if you want to achieve an excellent result. Firstly, you have to squeeze out as much liquid as possible from the wilted spinach. This way, you will not have to add more flour than necessary, as that would make your gnocchi heavier. Secondly, after you prepare the mixture, you should chill it for an hour or so in the fridge before you start forming the dumplings.
Gnocchi made this way will be fluffy and light. Italians serve them with sage butter and Parmesan that, from one hand, obviously adds calories, but from the other – lots of amazing flavours. And even if they are not my first choice when it comes to Italian food, these Spinach and Ricotta Gnocchi are very high on my list of favourite Italian dishes.