Spinach Gnocchi

By heirloom
March 13, 2011
16 Comments


Author 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 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
heirloom

Food52 Review: 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! - foresterladyduclosbe1

Serves: 6

Ingredients

  • 1 pound fresh spinach
  • 2 cups fresh ricotta
  • 1 cup grated parmigiano reggiano cheese
  • 1/3 cup AP flour + more
  • 2 eggs
  • nutmeg
  • 1/4 cup butter
  • bunches fresh sage
  • salt
  • pepper
  • 1 tablespoon olive oil

Directions

  1. 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.
  2. 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.
  3. Bring a tablespoonful of the mixture and form a ball with your hands. Flour the ball and keep aside. Repeat with all the mixture.
  4. 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.
  5. In the meanwhile put a sauce pan over medium-low heat and melt the butter and sage be careful not to brown it.
  6. 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.

More Great Recipes:
Pasta|Cheese|Vegetable|Entree

Reviews (16) Questions (2)

16 Comments

adele93 February 26, 2013
would full fat cottage cheese in place of ricotta result in the same texture?
 
Author Comment
heirloom February 26, 2013
No i'm sorry, I don't think that would work. The texture would be lumpy and I'm also not sure they would stick together. But if you try let me know how it goes!
 
Emiko April 29, 2011
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.
 
Author Comment
heirloom May 7, 2011
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 April 28, 2011
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!
 
Author Comment
heirloom May 7, 2011
Thanks, I'm glad to have nailed them here for you!
 
EmilyNunn April 26, 2011
These look absolutely wonderful. A definite "save."
 
Author Comment
heirloom May 7, 2011
Thanks ENunn!
 
kmartinelli April 26, 2011
I love how simple yet flavorful this recipe seems! Can't wait to try it. Thanks.
 
Author Comment
heirloom May 7, 2011
Thanks, if you try them let me know how you'll like them!
 
Lizthechef March 15, 2011
The best gnocchi I ever tasted was spinach based and eaten at a tiny restaurant in Siena. I think you have nailed it here - lovely.
 
Author Comment
heirloom March 15, 2011
Thanks Liz! This recipe is actually coming from my mum but I'm glad you found something that remembers you Italy!
 
MyCommunalTable March 15, 2011
Look beautiful. Simple. Clean. I will definitely make.
 
Author Comment
heirloom March 15, 2011
Thanks, and let me know what you think!
 
VanessaS March 14, 2011
These look great - such a nice color!
 
Author Comment
heirloom March 15, 2011
Thanks! To add more color contrast you could toss them with fresh tomato sauce instead of butter!<br />