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.
Yields1 ServingPrep Time15 minsCook Time10 minsTotal Time25 mins
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
1
Thaw the spinach and squeeze out any additional water.
2
In a large bowl combine the spinach and the ricotta cheese with a spatula.
3
Mix in the Parmesan, flour, egg yolks, salt and pepper until well combined.
4
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.
5
Transfer the gnocchi to the prepared baking sheet. Continue this process until you are done with all the dough.
6
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.
7
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.
8
Pour the butter shallot sauce over the cooked gnocchi, top with shave parmesan, parsley and serve immediately.
Thaw the spinach and squeeze out any additional water.
2
In a large bowl combine the spinach and the ricotta cheese with a spatula.
3
Mix in the Parmesan, flour, egg yolks, salt and pepper until well combined.
4
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.
5
Transfer the gnocchi to the prepared baking sheet. Continue this process until you are done with all the dough.
6
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.
7
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.
8
Pour the butter shallot sauce over the cooked gnocchi, top with shave parmesan, parsley and serve immediately.
AuthorMarla Meridith
