Spinach and Ricotta Gnocchi

Spinach and Ricotta Gnocchi

  • Preparation 50 min
  • Cooking 15 min
  • Chilling 15 min
  • Servings 6
  • Freezes Yes

In this ultra-green spinach version (without the potatoes), the dough’s creamy, unctuous texture is thanks to both ricotta and Parmesan cheese.

Categories

Ingredients

    • 1 ¾ cups (454 g) ricotta cheese
    • 1 cup (40 g) coarsely chopped fresh spinach
    • 1 tbsp butter
    • ¾ cup (40 g) finely grated Parmigiano-Reggiano cheese
    • ½ cup (70 g) store-bought or homemade bread crumbs
    • 6 tbsp (55 g) unbleached all-purpose flour
    • 1 egg
    • ½ tsp salt
    • ¼ tsp ground nutmeg
    • Salt and pepper

Preparation

Personal Note