Spinach and Ricotta Gnocchi

These attractive green spinach and ricotta gnocchi originated in Tuscany where, confusingly, they were known as ravioli.

Ingredients

• 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

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, 3 tbsp 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.

More recipes with spinach, ricotta, nutmeg, eggs, parmesan, flour or butter

Adapted from “Spinach and Ricotta Gnocchi” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.