Recipe courtesy of Catherine McCord
Recipe courtesy of Catherine McCord
Watch how to make this recipe.
Spinach and Ricotta Gnocchi
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 176
- Total Fat
- 11 g
- Saturated Fat
- 7 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 14 g
- Cholesterol
- 59 mg
- Sodium
- 343 mg
This is a gnocchi that Popeye would be proud of. Packed with spinach and creamy ricotta, these little morsels are like soft pillows--delicate yet so easy to make. You could serve them with a little red sauce, but for easier cleanup, I highly recommend just a sprinkle of Parmesan cheese and that's it!
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 176
- Total Fat
- 11 g
- Saturated Fat
- 7 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 14 g
- Cholesterol
- 59 mg
- Sodium
- 343 mg
Ingredients
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Directions
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21m
Easy
CLASS
- Bring a large pot of salted water to a boil.
- Squeeze the spinach completely dry, in small handfuls, over a bowl. Transfer the spinach to a food processor. Add the ricotta, 2/3 cup Parmesan, they egg yolk and 2 tablespoons flour; pulse until the spinach is very finely chopped and the mixture is thoroughly combined.
- Lightly dust your hands with flour so the mixture doesn’t stick to your hands.
- Scoop 1 teaspoon of the spinach mixture and roll into a ball. Place on a plate and cover with wax paper or parchment. Repeat with the remaining mixture. You should have about 40 gnocchi.
- Working in batches, boil the gnocchi until they rise to the surface, about 3 minutes. Drain the gnocchi with a slotted spoon or mesh spider and transfer to a plate or bowl. Sprinkle with Parmesan, let cool slightly and serve.
Cook’s Note
The gnocchi can be made ahead and frozen. Place the uncooked gnocchi in a single layer on a baking sheet tray and freeze for 30 minutes. Transfer to a resealable plastic bag, label and freeze for up to 4 months. Thaw to room temperature then proceed with boiling.
