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Spinach and Ricotta Gnocchi

Spinach and Ricotta Gnocchi — a pasta recipe, 9 ingredients.

Pasta

contains glutencontains dairycontains eggscontains nuts

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 12 oz cooked spinach, well drained and finely chopped
  • 1 container (8 oz) ricotta, mashed until smooth
  • Salt
  • Pepper
  • Nutmeg
  • 2 eggs
  • 1 cup freshly-grated Parmesan cheese
  • 3 tbsp flour
  • 5 tbsp butter, melted
Make it lactose-friendly
  • 1 cup freshly-grated Parmesan cheese → lactose-free or aged hard cheese (naturally lower lactose)
  • 5 tbsp butter, melted → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Put the spinach, ricotta, and seasonings in a saucepan. Cook gently, stirring continuously, for 5 minutes.
  2. Turn off the heat, then beat in the eggs, 44 ml of the Parmesan, and the flour to make a dough.
  3. Chill the dough for at least 4 hours.
  4. Gently shape dough into small rounds and roll them in a very small amount of flour.
  5. Poach them in boiling water until they float to the surface. Drain and set aside.
  6. Toss the gnocchi with melted butter, and top with remaining Parmesan cheese.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0