Talluto's Spinach Gnocchi

Name: Talluto's Spinach Gnocchi
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: approximately 2 pounds gnocchi
Cuisine: italian
Ingredients: 1 pound whole milk ricotta, drained to remove excess moisture; 10 ounces finely chopped spinach, excess moisture removed; 2 large eggs; 1 1/4 to 1 1/2 cups all-purpose flour; 1/2 teaspoon kosher salt; 1/8 teaspoon white pepper; 1/8 teaspoon nutmeg

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Level: Intermediate
Total: 35 min

Prep: 30 min
Cook: 5 min

Yield: approximately 2 pounds gnocchi

Level: Intermediate
Total: 35 min

Prep: 30 min
Cook: 5 min

Yield: approximately 2 pounds gnocchi

Ingredients

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1 pound whole milk ricotta, drained to remove excess moisture

10 ounces finely chopped spinach, excess moisture removed

2 large eggs

1 1/4 to 1 1/2 cups all-purpose flour

1/2 teaspoon kosher salt

1/8 teaspoon white pepper

1/8 teaspoon nutmeg

Directions

Combine ricotta, spinach, eggs, salt, pepper, and nutmeg in a bowl and mix thoroughly.
Add 1 1/4 cups of the flour to the bowl and mix. The remaining 1/4 cup of flour should only be used if the dough is too sticky.
Turn the dough onto a floured work surface.
Divide the dough into workable pieces.
With your hands, roll the pieces of dough into long cylinders approximately 3/4 of an inch in diameter.
Cut the cylinders into 1-inch pieces. Make a depression in each gnocchi to shape.
In a large pot with 6 to 8 quarts of salted boiling water, add gnocchi and carefully stir to prevent sticking.
As gnocchi start to cook they will float to the surface. Cook approximately 1 minute more.
Remove gnocchi with slotted spoon or strainer. Add a saute pan with your favorite sauce or butter. Saute briefly. Add your choice of grated cheese and serve.