Recipe courtesy of Gabriele Bertaccini
From:
Food Network Magazine
Ricotta and Spinach Fiorentina Gnocchi
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- Level: Easy
- Total: 2 hr 30 min
- Active: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 579
- Total Fat
- 46 g
- Saturated Fat
- 21 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 18 g
- Cholesterol
- 232 mg
- Sodium
- 1017 mg
"You can make these gnocchi with any seasonal greens, like nettles, kale or Swiss chard. Get inspired at the farmers’ market, then get cooking!"
- Level: Easy
- Total: 2 hr 30 min
- Active: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 579
- Total Fat
- 46 g
- Saturated Fat
- 21 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 18 g
- Cholesterol
- 232 mg
- Sodium
- 1017 mg
Ingredients
Directions
- Preheat the oven to 225 degrees F. Evenly spread the ricotta in a small baking dish and bake until dry, about 1 1/2 hours.
- Meanwhile, make the sauce: Heat 2 tablespoons olive oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring, until browned. Add the tomatoes and basil and cook until thickened, 30 to 40 minutes. Remove the basil.
- Make the gnocchi: Prepare a medium bowl of ice water. Bring a large pot of salted water to a boil; add the spinach and cook until wilted, about 30 seconds. Drain and transfer to the ice water to stop the cooking. Once the spinach is cold, transfer to a clean kitchen towel. Squeeze dry, then finely chop.
- Heat the remaining 2 tablespoons olive oil in a skillet over medium heat. Add the shallot and cook until lightly browned, 3 to 5 minutes. Add the spinach, then remove from the heat and let cool slightly. Add the baked ricotta, egg yolks, flour and Parmesan, then season with nutmeg and salt and pepper to taste. Mix until combined. Form into small 1- to 1 1/2-inch balls.
- Fill a large pot with water, add salt and bring to a boil. Meanwhile, melt the butter in a small skillet and cook until browned, 4 to 5 minutes. Cook the gnocchi in the boiling water until they float to the surface, about 4 minutes, then drain and toss in the browned butter. Divide the tomato sauce among plates or bowls, add the gnocchi and sprinkle with Parmesan.
