by carrie
Christmas, Easter, Fall, First Course, Italian, Lunch, Main Course, Side, Snack, Spring, Summer, Winter
Description
I had a hard time with regular potato gnocchi before our trip to Italy. During our stay in Lucca I learned how to make the potato and spinach version of gnocchi.
Now, since we’ve been home I decided to try out these recipes in my own kitchen. I started off first with the spinach version since I found it to be easier then the potato one. It is simple to make and very tasty, we had some left over the next day and I heated them back up for snacks. I really enjoyed making this recipe and I think you will too!
This was one of my Conquering Intimidating Dishes get the full story here: Spinach Gnocchi
Servings
3
Ingredients
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)
Preparation
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.
