Gnocchetti di spinaci (spinach gnocchi)

By • October 6, 2014 0 Comments

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Gnocchetti di spinaci (spinach gnocchi)

Author Notes: This is my grandmother's recipe that she always makes for the holidays and other large family gatherings. They've always been one of my favorite dishes and are very easy to make. They can be eaten as a side-dish for a big meal or as a main dish for an easy weekday dinner. My grandmother makes a big batch then freezes them, by cooking the gnocchetti then mixing them with some olive oil before freezing on a cookie sheet. Enjoy!!Mulzee


Serves 4

  • 200 grams Spinach
  • 200 grams Fresh ricotta
  • 2 Eggs
  • 1.5 tablespoons Salt, plus a big pinch
  • Nutmeg
  • Flour
  • Butter
  • Parmigiano-Reggiano
  1. Bring a pot of water to boil with just enough water to cover the spinach. In the meantime, clean and trim the spinach. Cook spinach in boiling water for just a few minutes. Remove spinach from water and allow to cool down. Then squeeze out all excess liquid.
  2. Bring a larger pot of water to boil. Once at a boil, add 1.5 tablespoons salt to the water.
  3. Mix spinach, ricotta, eggs, a big pinch of salt, and a dash of freshly grated nutmeg all together in bowl. Adjust the salt and nutmeg to taste.
  4. Form the mixture into small flattened balls. About two inches long. Lightly roll the gnocchetti in flour to get a nice coating.
  5. Drop the gnocchetti in the boiling water, working in batches as not to over crowd them. Cook for 3-4 minutes. Remove with a slotted spoon.
  6. Mix all together with a big slice of good butter and top with freshly grated Parmigiano-Reggiano! Enjoy!

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