Spinach Ricotta Gnocchi

Spinach Ricotta Gnocchi! These are light, melt in your mouth delicious pillows of cooked dough made by hand using an easy recipe.

First, begin by preparing your favorite tomato sauce and have it simmering. I have meatballs cooking in mine. Also, have a large pot of 6-8 quarts of salted water ready to prepare to boil as you prepare the gnocchi dough.

Ingredients:

1 pound whole milk ricotta, drained to remove excess moisture
10 ounces finely chopped cooked spinach, squeezed very well to remove excess moisture
2 large eggs yolks
1 1/4 cups all-purpose flour

1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon nutmeg

In a large bowl combine the ricotta, spinach, Parmesan cheese, eggs, salt, and nutmeg and mix thoroughly. Add 1 cup of the flour to the bowl and mix well. The remaining 1/4 cup of flour should only be used if the dough is too sticky, as you will be rolling out the dough by hand on a well-floured surface, using well-floured hands.

Turn the dough onto a floured work surface and divide the dough into workable pieces.
With your hands, roll the pieces of dough into long cylinders approximately 3/4 of an inch in diameter. Cut the cylinders into 1-inch pieces.

I roll mine on a gnocchi board that makes ridges on them, but you can just use your thumb and make a little impression in the middle of each to add some shape to help hold the sauce.

Lay the prepared gnocchi on a floured pan. When all the gnocchi dough is completed, add about half of the gnocchi to the boiling pot of water (do not crowd), and gently stir to prevent sticking.

As gnocchi start to cook they will float to the surface (that takes around 3-4 minutes according to size) Cook approximately 1 minute more.

Remove gnocchi with slotted spoon or strainer and place in a large bowl and cover with some of your prepared sauce. Add the rest of the gnocchi dough to the salted water and cook until all are cooked, drained and covered with sauce.

Serve along with extra grated cheese.

Portions depend upon whether this is a full meal or served as a primo course, but they are so light and delicious you'll find yourself going back for more! Leftovers, if any, are also good the next day.

We had our spinach ricotta gnocchi along with a few meatballs that cooked in the sauce.

It was certainly an Italian feast at our home that evening!