Recipe

Spinach Gnocchi

Community Pick!

Recipe
1 Question

Photo by heirloom

This recipe was entered in the contest for Your Best Recipe with Fresh Ricotta

This recipe was entered in the contest for The Recipe You Want To Be Remembered For

This recipe was entered in the contest for Your Best Greens
forester_lady's Testing Notes: Heirloom's spinach gnocchi are soft, delicate dumplings that made an indulgent yet light weekend lunch. They are easy to prepare and cook quickly. I like the idea of making them early and...
Heirloom's spinach gnocchi are soft, delicate dumplings that made an indulgent yet light weekend lunch. They are easy to prepare and cook quickly. I like the idea of making them early and baking them to finish, it might firm up their texture a bit. The two cheeses and the small amount of flour made the gnocchi creamy and flavorful, but my favorite part of the dish was the sage butter—it added so much flavor and really made the gnocchi shine! - foresterlady

Expand Collapse
Chef
heirloom's Notes: This recipe comes from my mum but she used to make them even more healthy without parmigiano reggiano and tossed with fresh tomato sauce instead of butter... Usually gnocchi have to eaten...
This recipe comes from my mum but she used to make them even more healthy without parmigiano reggiano and tossed with fresh tomato sauce instead of butter...

Usually gnocchi have to eaten immediately, these particular ones could be also prepared the day before instead. To prepare them ahead, put them into a lightly greased baking pan, cover with plastic wrap and keep in the refrigerator. At the moment of serving them, sprinkle with parmigiano reggiano and a little butter or tomato sauce and bake in the oven until the surface is golden. - heirloom

Expand Collapse

Serves 6

1 pound fresh spinach Ask a question about this ingredient

2 cups fresh ricotta Ask a question about this ingredient

1 cup grated parmigiano reggiano cheese Ask a question about this ingredient

1/3 cup AP flour + more Ask a question about this ingredient

2 eggs Ask a question about this ingredient

nutmeg Ask a question about this ingredient

1/4 cup butter Ask a question about this ingredient

bunches fresh sage Ask a question about this ingredient

salt Ask a question about this ingredient

pepper Ask a question about this ingredient

1 tablespoon olive oil Ask a question about this ingredient

Bring a big pot of water to boil. Rinse spinach very very well and remove stems. Add 1 tablespoon of salt to the pot and boil spinach for 2 minutes until tender but crisp. Keep the boiling water and rinse them under cool water and drain them. Wring them out to remove all water.
Ask a question about this step
Chop spinach very thinly and put them in a mixing bowl. Add ricotta, eggs, flour, 2/3cup parmigiano reggiano, a pinch of salt, and a little grated nutmeg. Mix well with a fork to combine. Adjust salt to taste.
Ask a question about this step
Bring a tablespoonful of the mixture and form a ball with your hands. Flour the ball and keep aside. Repeat with all the mixture.
Ask a question about this step
Add another tablespoon salt and a tablespoon oil to the pot of boiling water (to avoid them to stick). Put the gnocchi into the pot and cook until they rise to the surface.
Ask a question about this step
In the meanwhile put a sauce pan over medium-low heat and melt the butter and sage be careful not to brown it.
Ask a question about this step
When gnocchi rise to surface, remove them from the water using a skimmer and put them into a serving dish. Pour melted butter on top and sprinkle the remaining parmigiano reggiano and a little black pepper. Serve immediately.
Ask a question about this step

14 Comments on Spinach Gnocchi

Emiko added about 1 year ago

In Tuscany these are called malfatti or gnudi (literally "naked ones" because this is basically the filling for traditional ravioli - I've always liked the idea of "naked ravioli"!). So delicious and so easy to make - I make these with carrot instead of spinach every now and then for a change.

heirloom added about 1 year ago

I had never heard about gnudi/naked ones but I love that name and the idea of naked ravioli! Try them also with squash....

lorigoldsby added about 1 year ago

this sounds very similar to one of our favorite dishes in a little trattoria in Bologna....I agree with Lizthechef...I think you nailed it. Wouldn't be suprised to see this as an EP!

heirloom added about 1 year ago

Thanks, I'm glad to have nailed them here for you!