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Spinach Gnocchi

0 stars based on 1 review
Ready in: 30-60 minutes ?
Difficulty: 3/5
Serves/Makes: 4
INGREDIENTS:
1 cup unbleached flour
10 ounces frozen spinach
2 egg yolks
14 ounces ricotta cheese
1 teaspoon nutmeg
salt and pepper to taste (can 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 blender 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!
NUTRITION:
This Spinach Gnocchi recipe from CDKitchen serves/makes 4
Recipe ID: 17730
REVIEWS:

Guest: Anonymous 2011-12-11
This recipe doesn't specify what to do with the spinach! I decided to mix the spinach in with the sauce and then cover the gnocchi with the spinach sauce.
CDKitchen Note: Pretty sure the spinach is supposed to be mixed into the dough. I think it should be included in the step that mixes in the ricotta.
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