Photo: Talluto's Spinach Gnocchi Recipe
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
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.
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
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Read all 7 reviews
By l.lbelle5_8927896
Schwenksville, PA
on May 04, 2008
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I used to work at Talluto's, and spinach gnocchi day was one of my favorite days to have lunch there. They are delicious with just a plain white sauce infused with fresh nutmeg and sprinkled with good parmesan. If you get a chance to eat any of the Talluto's pastas, DO it--especially the fresh/frozen large cheese ravioli. Those, along with any of the gnocchi flavors, are always a treat.
By faith_bomb_5459478
Tampa, FL
on April 12, 2007
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I had to had cups! of extra flour to actually make the dough but it turned out wonderfully and even froze well! delicious and healthy. Great without butter or even sauce.
By bgfree
Wyoming, MI
on February 26, 2007
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Then you'll enjoy this dish. It was very fun to make. It has a groovy texture that I enjoyed. I put butter and cheese over the top of it. It was a bit bland, so maybe a zestier cheese or a splash of good sauce as suggested by other posters.
My husband and our dinner guest both took perhaps 2 bites before ordering pizza. So I've been eating leftovers.
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