Ricotta Gnocchi with Spinach
Pillowy ricotta and spinach gnocchi, enriched with Parmesan and a hint of nutmeg, served on a bed of fresh arugula with a drizzle of olive oil. A comforting vegetarian dish that comes together in about an hour.
Ingredients
- 200 g baby spinach fresh
- ½ cup parsley chopped
- 1 clove garlic crushed
- 140 g ricotta cheese
- 85 g white flour
- 2 eggs
- 100 g Parmesan grated
- ¼ teaspoon nutmeg
To serve:
- 1 cup arugula
- 2 tablespoons olive oil
Instructions
- Put the spinach in a bowl and cover it with boiling water. Leave it to soak for about 2 minutes.
- Drain the water and transfer the spinach to a kitchen towel. Squeeze it well in the towel to remove the excess liquid, then finely chop it.
- In a bowl, combine the chopped spinach, parsley, garlic, ricotta, flour, grated Parmesan, nutmeg, and salt and pepper to taste.
- Mix with a spatula or fork until everything is well incorporated.
- With wet hands, form the mixture into balls about the size of a walnut. Place the balls on a tray or plate and refrigerate for 30-40 minutes.
- Bring a large pot of water to a boil over high heat. Once boiling, lower the heat to medium and cook the gnocchi in batches of 8-10 pieces at a time, making sure they don't stick together.
- Once the gnocchi rise to the surface, let them boil for one more minute, then remove them to a plate.
- To keep them warm, you can hold them in a low oven.
- Serve the gnocchi with fresh arugula leaves and a drizzle of olive oil.
Notes
Chill the shaped gnocchi for 30-40 minutes before boiling so they hold their shape, and cook them in small batches of 8-10 so they don't stick. Best served fresh; keep any cooked gnocchi warm in a low oven until plating.