- Level: Intermediate
- Total: 35 min
- Prep: 30 min
- Cook: 5 min
- Yield: approximately 2 pounds gnocchi
Ingredients
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
Directions
- 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.
