Culinary Wishlist: Spinach and Ricotta Gnocchi

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I’ve wanted to make fresh pasta at home for a while now (it will happen soon!) and I’ve wanted to make gnocchi from scratch for even longer. Given my recent “journey” into Italian cuisine, it only seemed fitting to try my hand at it now. Plus, I’ve had some great gnocchi dishes and its never looked all that difficult…

But, lets just say to start how wrong I was about the relative difficulty of this dish!

Originally, i wanted this post to include two gnocchi recipes… the traditional classic potato gnocchi and also a spinach ricotta one… Today, I’m sadly only giving you one (we can blame my perfectionism!)

Breakfast in Bed(stuy) / Homemade Gnocchi

While I had a great potato gnocchi recipe, they didn’t turn out as well as I hope. I think my dough needed more flour because while their flavor was good the consistency was off. And I really think having a potato ricer is key for making the potatoes fluffy and to also dry them out… My potato gnocchi was a valiant effort but not up to my standards! And boy, we could not get the fork trick to work to form the classic grooves on the sides.. I’m going to say it was due to my already incorrect dough and not my technique. Anyway, I will work on my potato gnocchi recipe!

in any event, a while ago, when at the beach with my family, the goal was to have a little gnocchi making party and sampling!

Breakfast in Bed(stuy) / Making Spinach and Ricotta Gnocchi

The family who makes gnocchi together, stays together.

I will say my spinach and ricotta gnocchi were much better! I’ve always had gnocchi with a potato base so I was excited to try these and they did not disappoint.

Spinach and Ricotta Gnocchi 

Adapted from Simply Recipes

3 oz fresh spinach

1 egg

2 tsp salt

1½ pounds ricotta cheese

1/3 cup finely grated Parmigiano-Reggiano cheese

1¾ cups all-purpose flour

Breakfast in Bed(stuy) / Spinach and Ricotta Gnocchi

Fill a saucepan with water and heat until simmering. Add spinach and cook until tender, about 1 minute. Drain and squeeze moisture out of spinach. Roughly chop.

Mix chopped spinach, egg, salt, ricotta and Parmesan cheese in a largely bowl until well incorporated. Add flour in increments, until mixture comes together as a dough.

Knead dough lightly on a floured surface. Wrap the dough in plastic and refrigerate an hour (this will make it easier to roll out).

Divide the chilled dough into portions. Roll the dough out to create a long rope about the size of a middle finger. Cut into 1-inch pieces. Roll the gnocchi over the tines of a fork to create the grooves. Place the gnocchi on a lightly floured cookie sheet.

Breakfast in Bed(stuy) / Spinach and Ricotta Gnocchi

*This was the hardest part of this whole process. This video is a godsend and very informative! I’d say I got about half of my gnocchi to look like restaurant quality… but c’est la vie.

To cook, bring a large pot of salted water to a boil. Add gnocchi and cook until they rise to the top. Remove the cooked gnocchi and drain.
Breakfast in Bed(stuy) / Spinach and Ricotta Gnocchi

Serve with a tomato sauce and grated Parmesan cheese!

Breakfast in Bed(stuy) / Spinach and Ricotta Gnocchi
One of these days, I try potato gnocchi again, but in the mean time, I’ll work my way through a variety of fresh pasta!
Spinach and Ricotta Gnocchi
 
Author:
Ingredients
  • 3 oz fresh spinach
  • 1 egg
  • 2 tsp salt
  • 1½ pounds ricotta cheese
  • ⅓ cup finely grated Parmigiano-Reggiano cheese
  • 1¾ cups all-purpose flour
Instructions
  1. Fill a saucepan with water and heat until simmering. Add spinach and cook until tender, about 1 minute. Drain and squeeze moisture out of spinach. Roughly chop.
  2. Mix chopped spinach, egg, salt, ricotta and Parmesan cheese in a largely bowl until well incorporated. Add flour in increments, until mixture comes together as a dough.
  3. Knead dough lightly on a floured surface. Wrap the dough in plastic and refrigerate an hour (this will make it easier to roll out).
  4. Divide the chilled dough into portions. Roll the dough out to create a long rope about the size of a middle finger. Cut into 1-inch pieces. Roll the gnocchi over the tines of a fork to create the grooves. Place the gnocchi on a lightly floured cookie sheet.
  5. To cook, bring a large pot of salted water to a boil. Add gnocchi and cook until they rise to the top. Remove the cooked gnocchi and drain.
  6. Serve with a tomato sauce and grated Parmesan cheese!

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