I have always been obsessed with Gnocchi! If it is on the menu at a restaurant its almost a guarantee that I will order it. These bite sized morsels of goodness are just too good to pass up and tonight I made homemade spinach and ricotta gnocchi. They were great! The recipe is pretty straight forward and if you have never made gnocchi from scratch don’t stress – it is simple!

Homemade Spinach Ricotta Gnocchi

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Ingredients

Gnocchi

5 oz of spinach
1 egg
2 tsp salt
1.5 lbs of whole milk ricotta cheese
1/2 cup Parmesan cheese
2 cups of all purpose flour
pinch of nutmeg

Sauce

28 oz of crushed tomatoes
4 tbsp olive oil
4 cloves of garlic - minced
salt

Instructions

In a medium saucepan filled with heated water, add the spinach and cook until tender, for about 2 minutes. Drain the spinach (I used my potato ricer and it was amazing) In a large food processor add the drained spinach, egg, salt, and half of the ricotta cheese. Pulse until blended and then transfer into a large bowl. Then add the remaining ricotta and Parmesan cheese. Add the flour in batches and start to mix by hand until you have a dough like consistency. Place this into the fridge for 45 minutes.
Once you take it out of the fridge, divide the dough into 4 equal parts and roll each part out into a long tube-like shape.Cut the roll into 1 inch pieces.
You can add little lines if you want with a fork but its not necessary. Then in a large pot of boiling water drop the gnocchi in one by one, and only adding about 6-8 at a time. As the gnocchi cooks it will rise to the top of the pot and then you can remove it with a slotted spoon. Repeat this until all the gnocchi has cooked.
In another large skillet add the olive oil and garlic for the sauce. Let the flavors saute for a few minutes and then add the tomatoes. Combine this with the gnocchi and a little extra Parmesan cheese.

0 Comments

Gaby-These look sensational. Thanks for all the step by steps!! Come stop by my blog and enter the giveaway!

I’m the same way with gnocchi – if it’s on the menu I totally will order it. Thanks for the great gnocchi recipe – I’ve only made them at home once before and they are so much softer and delicate than the premade kind.