Spinach and ricotta gnocchi is a delightful dish that brings together the freshness of spinach and the creaminess of ricotta cheese. 🥬🧀 These tasty little dumplings are a perfect option for those seeking a vegetarian or light meal. 🌱 The vibrant green color of the spinach adds a visually appealing touch to the plate, while the ricotta provides a smooth and velvety texture. 💚
The gnocchi can be served with a variety of sauces, such as a simple tomato basil sauce or a garlic-infused butter sauce. 🍅🌿🧈 Whether enjoyed as a main course or a side dish, spinach and ricotta gnocchi is sure to satisfy your taste buds. Bon appétit! 🍽️😋
Also Read: Tomato galette Recipe
Spinach and ricotta gnocchi
Course: MainCuisine: French, American, ItalianDifficulty: Easy4
servings40
minutes10
minutes287
kcalIngredients
200g young spinach, washed
small handful parsley leaves, finely chopped
1 garlic clove, crushed
140g ricotta
85g plain flour
2 eggs
100g freshly grated vegetarian Parmesan-style cheese, plus extra to serve
freshly grated nutmeg
olive oil and rocket, to serve
Directions
- Boil the kettle. Place the spinach in a large bowl and pour boiling water over it. Leave for 2 mins until wilted, then drain thoroughly. Leave to cool, then wrap a clean tea towel around the spinach. Hold it over the sink and squeeze out as much water as possible. Finely chop.
- Place the spinach, parsley, garlic, ricotta, flour, eggs, cheese and a generous grating of nutmeg into a large bowl and season with salt and pepper. Use a fork to stir very thoroughly until everything is completely mixed. Using wet hands, form the mixture into walnut-size balls. Place on a large plate or tray and refrigerate for at least 30 mins.
- When ready to cook, heat the oven to warm and bring a large pan of water to the boil. Reduce the heat to medium and drop in batches of about 8-10 gnocchi at a time. They will sink to the bottom, and when they rise to the top give them about 1 min more, then remove with a slotted spoon and keep warm while you cook the rest.
- Serve the gnocchi on warm plates drizzled with olive oil and scattered with rocket and more cheese.
