Cookbook:Spinach and Ricotta Gnocchi
Appearance
Spinach and Ricotta Gnocchi | |
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Category | Pasta recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
These attractive green spinach and ricotta gnocchi originated in Tuscany where, confusingly, they were known as ravioli.
Ingredients
[edit | edit source]- 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
Procedure
[edit | edit source]- Put the spinach, ricotta, and seasonings in a saucepan. Cook gently, stirring continuously, for 5 minutes.
- Turn off the heat, then beat in the eggs, 3 tbsp of the Parmesan, and the flour to make a dough.
- Chill the dough for at least 4 hours.
- Gently shape dough into small rounds and roll them in a very small amount of flour.
- Poach them in boiling water until they float to the surface. Drain and set aside.
- Toss the gnocchi with melted butter, and top with remaining Parmesan cheese.