Embark on a flavorful culinary adventure with this Gnocchi with Ricotta and Spinach recipe! Discover the irresistible blend of airy gnocchi, velvety ricotta, and vibrant spinach leaves that will undoubtedly tantalize your taste buds.
The soft and aromatic homemade gnocchi are embraced with a filling of fine ricotta and baby spinach, creating a kind of comfort food that will transport you to the heart of authentic Italian cuisine. It’s the perfect time to enjoy authentic tastes and fresh dishes, so don’t hesitate to try this amazing gnocchi and ricotta recipe!
Do you want to try other gnocchi recipes? Discover the recipes:
- Parisian gnocchi
- Casserole with gnocchi and vegetables
- Sweet potato gnocchi
- Gnocchi soup
- Gnocchi filled with mushrooms
- Cauliflower gnocchi
- Gluten-free gnocchi
- Spinach: Baby spinach adds freshness and a slightly sweet note to your gnocchi with spinach recipe. It is important to wash the spinach well and drain it to avoid excess water in the preparation.
- Parsley: Parsley is used to add freshness and color to the dish. You can finely chop the parsley leaves and mix them with the gnocchi to add a pleasant taste and aroma.
- Garlic: Garlic adds a strong note of aromas and flavors. For a more delicate aroma, you can choose to finely chop the garlic or press it.
- Ricotta cheese: Ricotta is the secret ingredient for the creamy and rich texture of gnocchi. Make sure you choose a quality ricotta for the best taste.
- White flour: Flour is an essential ingredient to bind the composition of the gnocchi. Add the flour gradually and mix until you get a homogeneous consistency.
- Eggs: Eggs help bind the composition and give a bit of consistency to the ricotta gnocchi recipe. In addition, it adds a bit of color and shine.
- Parmesan: Parmesan is a hard cheese, with an intense and salty taste. Add a savory taste to your gnocchi recipe with ricotta cheese. Don’t forget to grate fresh Parmesan for the best flavor.
- Nutmeg: Ground nutmeg is used with care to add a subtle note of aroma and freshness. Use it in moderation, because it can dominate the taste in excess.
- Olive Oil: Olive oil adds a rich, glossy finish and can be used to fry or glaze this creamy spinach gnocchi.
Tips for making perfect gnocchi
- Homogeneous Dough: When mixing the ingredients for the dough, make sure you get a homogeneous dough. Add the flour gradually and mix until you get a consistency that does not stick to your hands. If the dough is too sticky, you can add a little extra flour.
- Wet hands: To shape the gnocchi, lightly moisten your hands with water. This will prevent the dough from sticking to your fingers and will allow you to create the perfect shape of the gnocchi.
Tips for cooking perfect gnocchi
- Salted Boiling Water: When boiling the gnocchi, use well-salted boiling water. The salt will add a subtle taste to the gnocchi.
- Fast Boiling: Gnocchi cook very quickly, in just a few minutes. Pay attention to the cooking time and follow them carefully. When they float to the surface, they are ready to be removed from the water.
- Correct Drainage: After boiling, remove the gnocchi from the water using a slotted spatula and let them drain well. Excess water can dilute the sauce.
- Cooking Options: After they have been boiled, you can cook them a little in a pan with melted butter to get a slightly golden hue and a crispy texture on the outside.
With these tips, you will be able to prepare the perfect gnocchi in every kitchen and enjoy a delicious and authentic meal.
Ricotta gnocchi recipe
- 200g baby spinach, fresh
- ½ cup parsley, chopped
- 1 clove garlic, crushed
- 140g ricotta cheese
- 85g white flour
- 2 eggs
- 100g Parmesan, grated
- ¼ teaspoon nutmeg
- 1 cup arugula
- 2 tablespoons olive oil
- In a bowl, put the spinach and cover the spinach with boiling water. Leave the spinach in the water for around 2 minutes.
- Drain the water and transfer the remaining spinach to a kitchen towel. Squeeze the spinach well in a towel to remove the liquid. Finely chop the spinach.
- In a bowl, put chopped spinach, parsley, garlic, ricotta, flour, grated Parmesan, nutmeg, salt and pepper.
- Mix the ingredients with a spatula or fork until all the ingredients are well incorporated.
- With the help of wet hands, form the composition into balls, approximately the size of a walnut. Put the balls on a tray or a plate and set aside in the fridge for 30-40 minutes.
- Bring water to a boil, in a large pot, over high heat. After it starts boiling, lower the heat to medium and cook the gnocchi. Add 8-10 pieces to the pot, at a time, making sure they don't stick together.
- After the gnocchi come to the surface of the water, let them boil for one more minute and then take them out on a plate.
- To keep them warm, you can put them in a hot oven.
- Serve gnocchi with fresh arugula leaves and a drizzle of olive oil.
Amount Per Serving Calories 343Total Fat 19gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 10gCholesterol 125mgSodium 567mgCarbohydrates 24gFiber 2gSugar 1gProtein 18g
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy. I encourage you to make your own calculations using your preferred nutrition calculator.