Talluto's Spinach Gnocchi

Total Time:
35 min
30 min
5 min

approximately 2 pounds 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.

  • 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.

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.

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