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Recipe: Spinach Ricotta Gnocchi

Authoradmin
DifficultyBeginner

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 Serving
Prep 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.

Ingredients

 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

Directions

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.

Recipe: Spinach Ricotta Gnocchi

~ Marla Meridith

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