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
Recipe courtesy of Sandra Lee