Spinach Gnocchi Recipe
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Ready in: < 30 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 4
Ingredients:
1 cup unbleached flour
10 ounces frozen spinach
2 egg yolks
14 ounces ricotta
1 teaspoon nutmeg
Salt and pepper to taste (purists use white pepper)
Directions:
To prepare spinach, use either frozen and defrosted spinach or an equal amount of fresh. If using frozen defrosted, squeeze excess water out of the spinach first. Saute in a sauce pan with some olive oil or butter for a few minutes. Remove and finely chop. In a large bowl combine the last four ingredients. Then add flour a bit at a time until a soft but not too sticky forms. You can mix this by hand, with a KitchenAid or with a food processor. The dough should be soft but firm enough to roll. On a floured board, roll small amounts of dough into small cylinders about 1 1/2 inches in diameter; cut each cylinder into 1/2 inch pieces. With a floured knuckle press a dent into the center of each gnocchi gently. Don't press all the way through, just deep enough to hold some sauce. Drop some gnocchi gently into 4 quarts of boiling salted water, and cook for 5 minutes. (Don't crowd them) Strain out the gnocchi with slotted spoon into a buttered casserole dish. Cover and cook the remaining ones adding them to the casserole as they are cooked. When they are all cooked top them with a sauce red or white (or half and half, my favorite!) Sprinkle with extra Parmesan cheese and serve or brown for a couple of minutes in the oven. Enjoy the delicate flavor!
This recipe from CDKitchen for Spinach Gnocchi serves/makes 4
Recipe ID: 17730
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