Talluto's Spinach Gnocchi
- 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
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.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Talluto's