Gnocchi Di Ricotta E Spinaci (Ricotta And Spinach G

Name: Gnocchi Di Ricotta E Spinaci (Ricotta And Spinach Gnocchi )
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg spinach; 1 1/2 cups ricotta cheese, low-fat is fine (I've found it makes no appreciable difference to the taste); 4 tablespoons parmesan cheese, freshly grated; 1 pinch nutmeg; 2 egg yolks, lightly beaten; salt, to taste; fresh ground black pepper, to taste; plain flour, for dusting; 1/4 cup butter, melted; 1 pinch rosemary, to taste (optional); 1 pinch sage, to taste (optional); 1 pinch oregano, to taste (optional); 1 pinch marjoram, to taste (optional)

Servings: persons

1 kg spinach
1 1/2 cups ricotta cheese, low-fat is fine (I've found it makes no appreciable difference to the taste)
4 tablespoons parmesan cheese, freshly grated
1 pinch nutmeg
2 egg yolks, lightly beaten
salt, to taste
fresh ground black pepper, to taste
plain flour, for dusting
1/4 cup butter, melted
1 pinch rosemary, to taste (optional)
1 pinch sage, to taste (optional)
1 pinch oregano, to taste (optional)
1 pinch marjoram, to taste (optional)

1
Cook the spinach over a low-medium heat, in just the water that was still clinging to the leaves after you had washed it, for 5 minutes; drain; squeeze out as much of the remaining liquid as possible, chop finely and place in a medium-large-sized bowl.
2
Add the ricotta, half the parmesan, the nutmeg and the egg yolks and season to taste with the salt and freshly ground pepper; shape the mixture into balls and dust lightly with flour.
3
Bring a large pan of lightly salted water to the boil, add the gnocchi, a few at a time and, once they rise to the surface, remove them with a slotted spoon, set aside on a serving dish and keep warm; once all the gnocchi have been cooked, melt the butter and add to it the herbs of your choice; pour the herbed butter over the gnocchi; sprinkle with the remaining parmesan and serve.

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 kg spinach, 1 1/2 cups ricotta cheese, low-fat is fine (I've found it makes no appreciable difference to the taste), 4 tablespoons parmesan cheese, freshly grated, 1 pinch nutmeg, and more.

Yes, Gnocchi Di Ricotta E Spinaci (Ricotta And Spinach Gnocchi ) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gnocchi Di Ricotta E Spinaci (Ricotta And Spinach Gnocchi )

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions