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Homemade Spinach Ricotta Gnocchi

Author: Gaby

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.