Spinach and Ricotta Gnocchi

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We have the great fortune of generous neighbors. One in particular, who has an uncle who has land around here often brings us fresh eggs, but recently she has been bringing us fresh ricotta, which is heavenly. Its only drawback is that you have to eat it within 24 hours or it goes bad, leaving us with the question of what to do with it. I have to say, it is a challenge that I enjoy, finding new recipes and having a little fun instead of sticking with the same old, same old.

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These spinach and ricotta gnocchi were perfect, healthy and delicious. I love spinach, in my single days in New York I would incorporate it into almost every meal that I made for myself, which mostly consisted of eggs and pasta.

We served them with butter, which is always heavenly, anything else would have been too strong a flavor, overpowering the delicate flavors of the spinach and the ricotta.

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Spinach and Ricotta Gnocchi

from Mediterranean: a taste of the sun in over 150 recipes by Jacqueline Clark & Joanna Farrow

  • 900g/2lb fresh spinach
  • 350g/12oz/1½ cups ricotta cheese
  • 60ml/4tbsp freshly grated parmesan cheese
  • 3 large eggs, beaten
  • 1.5ml/¼tsp grated nutmeg
  • 45-60ml/3-4tbsp plain flour
  • 115g/4oz/½ cup butter, melted
  • salt and ground black pepper
  • freshly ground Parmesan cheese, to serve

Place the spinach in a large pan and cook for 5 minutes, until wilted. Leave to cool, then squeeze the spinach as dry as possible. Process in a blender or food processor, then transfer to a bowl.

Add the ricotta, Parmesan, eggs and nutmeg. Season with salt and pepper and mix together. Add enough flour to make the mixture into a soft dough. Using your hands, shape the mixture into 7.5cm/3in sausages, then dust lightly with flour.

Bring a large pan of salted water to the boil. Gently slide the gnocchi into the water and cook for 1-2 minutes, until they float to the surface. Remove the gnocchi with a slotted spoon and transfer to warmed dish. Pour over the melted butter and sprinkle with Parmesan cheese. Serve at once.      P1350181 P1350185

One Year Ago: Stuffed Squid

Two Years Ago: Gli antipasti della Lanternaia

Five Years Ago: An interpretation of La Genovese

~ by italicious on January 31, 2014.

2 Responses to “Spinach and Ricotta Gnocchi”

  1. It was surprisingly easy!

  2. So beautiful. You make it look so easy!

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