Spinach & Ricotta Gnocchi

3 Feb

I don’t advise making gigantic gnocchi like the ones I made.

I’ve never tried gnocchi because they always seemed doomed to failure – sodden little lumps of dough, neither airy or flavorful.  This recipe captured me with its simplicity – not too much effort just in case it was awful.  These may not be the most authentic or perfect gnocchi, but they are certainly good enough for a family meal.  The kids didn’t even complain about the spinach!  Use the other half of the frozen spinach package to make curried lentils.

The base is white bread, and I used a potato bread just because that’s what I had, but use any good quality white bread.  I formed mine individually, but you could also roll the dough into a rope and cut it into about 1″ pieces, like traditional recipes.  I topped mine with tomato sauce I canned this summer – the fresh tomato and basil scent when I opened the jar was amazing!   I hope the tomatoes do better this summer because 4 quarts was just not enough sauce to get through the winter.  A garlic butter sauce, maybe with a little sage, would also be good.

Spinach & Ricotta Gnocchi

  • 4 slices white bread, crust removed
  • 1/2 c milk
  • 1/2 package frozen spinach, thawed
  • 8 oz ricotta cheese
  • 2 eggs
  • 2 oz Parmesan cheese, grated
  • 1/2 tsp salt
  • 1/4 c flour

Tear the bread into pieces, and soak in milk for about 10 minutes.  Add spinach, then squeeze excess liquid from mixture.

In another bowl, lightly beat eggs, ricotta, salt, and Parmesan together.  Add bread mixture and flour and stir with a fork to mix well.  Cover and refrigerate for 1 hour.

With floured hands, roll heaping teaspoons of dough into dumplings.  Meanwhile, bring a large pot of salted water to a boil.  Reduce heat so the water just barely boils, and adjust as necessary while the gnocchi cook.  Add the gnocchi in batches, cooking for about 2 minutes, or until they rise to the surface.  Carefully lift the gnocchi out with a slotted spoon and transfer to a warmed serving plate.  Repeat until all gnocchi are cooked.

To freeze: Remove cooked gnocchi with a slotted spoon and place on a baking sheet lined with Silpat or waxed paper.  Make sure the gnocchi are not touching.  Cool slightly, then place in the freezer until frozen solid.  Remove from the baking sheet and pack loosely into Ziploc freezer bags.

To cook: Heat a large pot of water to boiling.  Drop in batches of frozen gnocchi for 45-60 seconds until heated through.

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One Response to “Spinach & Ricotta Gnocchi”

Trackbacks/Pingbacks

  1. Ricotta Pancakes « an intermittent gourmet ~ real food, real life - February 8, 2010

    […] Recipe Index ← Spinach & Ricotta Gnocchi […]

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