| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 203 |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 11 g |
| Cholesterol | 75 mg |
| Sodium | 211 mg |
| Serving Size | 1 of 8 servings |
| Calories | 203 |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 11 g |
| Cholesterol | 75 mg |
| Sodium | 211 mg |
Reviews
I used to work at Talluto’s, and spinach gnocchi day was one of my favorite days to have lunch there. They are delicious with just a plain white sauce infused with fresh nutmeg and sprinkled with good parmesan. If you get a chance to eat any of the Talluto’s pastas, DO it–especially the fresh/frozen large cheese ravioli. Those, along with any of the gnocchi flavors, are always a treat.
I had to had cups! of extra flour to actually make the dough but it turned out wonderfully and even froze well! delicious and healthy. Great without butter or even sauce.
Then you’ll enjoy this dish. It was very fun to make. It has a groovy texture that I enjoyed. I put butter and cheese over the top of it. It was a bit bland, so maybe a zestier cheese or a splash of good sauce as suggested by other posters.
My husband and our dinner guest both took perhaps 2 bites before ordering pizza. So I’ve been eating leftovers.
Made this as a side-dish. My husband thought it was “ok” but everyone else would not eat a second bite. No taste very bland!
I had never had these before, let alone heard of them so I was very surprised at how yummy they turned out. They have become an instant hit with my kids.
I am going to take the advice and make a huge batch to keep frozen for last min dinner ideas.
I am going to take the advice and make a huge batch to keep frozen for last min dinner ideas.
I’m used to the dense potato gnocchi so this was a delight. My husband doesn’t like the potato version so this was pleasing because it was light to eat. The trick with any pasta is the sauce you put on it. Butter and cheese is great on this too.
i could not stop eating