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Recipe: Spinach Ricotta Gnocchi

Ingredients

Directions

~ Marla Meridith

Recipe: Spinach Ricotta Gnocchi

We love this easy and delicious Spinach Ricotta Gnocchi recipe. Top with melted butter and crispy shallots for a healthy anytime meal. Serve as a main course, appetizer or side dish.

4-6 servings

1 (10 ounce) package chopped frozen spinach
15 oz part-skim ricotta cheese
1 cup freshly grated Parmesan cheese
1/2 cup unbleached all purpose flour
2 large egg yolks
1/2 tsp salt
1/2 tsp ground black pepper
–topping
1/4 cup (1/2 stick) butter, melted
1 shallot, minced (about 1/2 cup)
shaved Parmesan
freshly chopped Italian parsley

Thaw the spinach and squeeze out any additional water.
In a large bowl combine the spinach and the ricotta cheese with a spatula.
Mix in the Parmesan, flour, egg yolks, salt and pepper until well combined.
Dust a baking sheet and work surface with flour. Roll 1/4 cup of the dough into a 5 inch long log. Cut into 1 inch pieces and form ovals with your fingers.
Transfer the gnocchi to the prepared baking sheet. Continue this process until you are done with all the dough.
Place some of the gnocchi into a large pot of boiling water. Cook until they rise to the surface and then for four minutes longer. Transfer each batch to a serving bowl with a slotted spoon.
Make the shallot butter sauce: melt the butter in a skillet over medium heat. When it’s bubbling add the shallots and cook until just golden brown about 8 minutes.
Pour the butter shallot sauce over the cooked gnocchi, top with shave parmesan, parsley and serve immediately.

~ Marla Meridith