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.
Spinach and Ricotta Gnocchi
Homemade Italian Spinach and Ricotta Gnocchi. Delicious served with sage butter and Parmesan cheese.
Servings 4 people
Prep Time 25 minutes
Cook Time 25 minutes
Passive Time 60 minutes
Cook the garlic cloves in boiling water for 4 minutes.
When cool enough to handle, squeeze out the garlic cloves from their skins and mash very well with a fork; add the chopped herbs and mix.
On a big frying pan wilt the spinach, when it cools down, squeeze out as much liquid as possible and chop finely.
Place in a bowl the ricotta, egg yolk, Parmesan, spinach, flour and garlic with herbs; mix well and put it for approx. an hour in the fridge.
Rub a bit of flour on your hands, break off pieces of the mixture and start rolling the gnocchi (they should be a size of walnuts).
Bring a big pan of salted water to a boil and carefully slide in the gnocchi.
When they rise to the top, they should be already done but to be sure, cut one in half and check if cooked through. If necessary, cook for another minute. Drain them and set aside.
Melt the butter over medium heat in a frying pan, add the sage leaves, fry them for a minute and then gently place the cooked gnocchi. Stir them in the sage butter for a minute.
Serve sprinkled with Parmesan.