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Italy / Main
Wikibooks
Spinach and Ricotta Gnocchi
These attractive green spinach and ricotta gnocchi originated in Tuscany where, confusingly, they were known as ravioli.
Ingredients
ScaleNo serving count in the source — scale by factor
- spinach, cooked, well drained and finely chopped12 oz
- ricotta, 8 oz, mashed until smooth1 container
- salt
- pepper
- nutmeg
- egg2
- parmesan cheese, freshly grated1 cup
- flour3 tbsp
- butter, melted5 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
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.
