Spinach-Ricotta Gnocchi

Name: Spinach-Ricotta Gnocchi
Prep time: 35 min
Total time: 35 min
Yield: 8 serving(s)
Ingredients: 1 (10-ounce) package frozen chopped spinach; 2 eggs, plus 2 yolks; 16 oz. ricotta cheese; 1/2 tsp. sea salt; 1/4 tsp. freshly ground pepper; 1/4 tsp. nutmeg; 1 c. grated Parmigiano-Reggiano, plus more, shaved, for garnish; 1 c. all-purpose flour, plus more for dusting; extra-virgin olive oil, for drizzling

By Cheryl SlocumPublished: Mar 24, 2009

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Tina Rupp

Yields:

8 serving(s)

Prep Time:

35 mins

Total Time:

35 mins

Cal/Serv:

369

Frozen spinach, a freezer staple, delivers the same nutrients as produce-aisle leaves — without all that washing and trimming. Here, classic Italian dumplings get a boost of flavor and nutrients from vitamin-rich spinach.

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Ingredients

1 (10-ounce) package frozen chopped spinach
2 eggs, plus 2 yolks
16 oz. ricotta cheese
1/2 tsp. sea salt
1/4 tsp. freshly ground pepper
1/4 tsp. nutmeg
1 cup grated Parmigiano-Reggiano, plus more, shaved, for garnish
1 cup all-purpose flour, plus more for dusting
extra-virgin olive oil, for drizzling

Directions

1. Step 1Stir spinach with whole eggs, yolks, ricotta cheese, sea salt, pepper, nutmeg, grated Parmigiano-Reggiano, and flour until just combined into a very soft dough.
2. Step 2On a lightly floured surface, gently shape into 1/2-inch-thick ropes. Cut into 1-inch pieces and cook in batches in a large pot of boiling salted water, 4 minutes. Serve drizzled with extra-virgin olive oil and shaved Parmigiano-Reggiano.

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