Posted on August 31, 2011
In one of my previous posts I tried out a regular potato gnocchi and it didn’t turn out so well. I was very intimidated by Gnocchi until now!
When we were in Italy over the Summer I decided to try out other types of gnocchi and see if I had any luck with them. I found the spinach gnocchi to be easier than making the potato version.
Gnocchi is commonly mistaken for a kind of pasta, but in fact, it is a small Italian dumpling. The spinach gnocchi that I am making is perfect for a main course or even as a side dish.
It can be tossed with a red sauce or meat sauce or drizzled with olive oil and some parmigiano cheese. Another common way to serve it is with a little butter and sage.
Spinach Gnocchi Makes about 24 gnocchi
20 ounces fresh spinach
1/2 cup flour
1 egg, beaten lightly
1/2 teaspoon sea salt
Pepper to taste
1/2 cup freshly grated Parmigiano Reggiano Cheese
1 cup Ricotta Cheese (use the best you can find)
1. Wash the fresh spinach well and steam until wilted
2. Place the spinach on clean towels and remove as much water as you can
3. Chop finely
4. Place all ingredients in a bowl and mix
5. Shape the mixture into balls and place on a prep pan
note :the mixture will be wet use flour to help it not be so sticky
6. Now you can put them away in the refrigerator to finish later or continue to make them
7. Bring a pot of salted water to a boil
8. With a slotted spoon or strainer, place a few gnocchi at a time and cook until they float to the top (about 2 minutes)
9. Remove with the slotted spoon to a dish
10. Repeat with remaining gnocchi until all done
11. Next sprinkle with a bit of olive oil and some salt
At this point you can toss with cheese or serve them with a red sauce. My favorite way to serve them is with olive oil and parmigiano cheese.