Ricotta and Spinach Gnocchi |
Ricotta and spinach gnocchi is a nice and light variant to the regular potato gnocchi. They are very light and perfect for children because they'll have vegetables in them without realizing it. Their green color is given by the spinach and the spinach and ricotta combination gives that special yet delicate taste that everybody will love. If you are looking for a simple and fast yet tasty recipe, this is the perfect one for you. Enjoy! |
Ingredients:
Tools:
|
Step 1Cook your spinach in boiling water, squeeze it to remove all the water and mix it with the ricotta cheese. I recommend using a mixer in this step because it's so much quicker and mixes everything fine.
If you don't have a mixer you can still chop the spinach and mix everything with a fork so, don't worry! Add the egg and parmesan cheese and keep mixing until you obtain a creamy dough. |
Step 2Pour the flour on a pastry board and add the spinach and ricotta dough on it.
Mix everything together with your hand until your dough becomes compact and stops being sticky. You may need to add some more flour, but don't knead too much because the exceeding water contained in the spinach will come out eventually and make the dough sticky. |
Step 3Cut a small piece of dough and shape it with your hands to form a dough snake, about 2cm (0.78 inches) thick.
Remember to spread enough flour all the time you work with the dough so that you can work with it better. Divide the snake in many little pieces using a knife. They can be about 2/3cm big (1.18 inches). These are your gnocchi! Make sure that they are always very well floured and don't stick together. Keep making others using all the dough you made. Your gnocchi are done and ready to be cooked in boiling water!
You can decide the way you want to eat them with. I put a simple, but good, tomato sauce on them. |