Imagine a dish that transforms simple ingredients into a culinary masterpiece that will transport your taste buds straight to the heart of Italy. These delicate spinach ricotta gnocchi are not just a meal, but a love letter to traditional Italian cooking - soft, pillowy dumplings packed with vibrant green spinach and creamy ricotta, swimming in a rich tomato sauce that will make your family beg for seconds. Whether you're a seasoned home chef or a curious cooking novice, this recipe promises to elevate your dinner game and impress even the most discerning palates.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 egg
- 1 cup all-purpose flour
- 2 cups tomato sauce
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Prepare the spinach by washing thoroughly and finely chopping. Steam or blanch the spinach until wilted, then drain completely and squeeze out excess moisture using a clean kitchen towel.
- In a large mixing bowl, combine the chopped spinach, ricotta cheese, egg, and a pinch of salt and pepper. Mix well until the ingredients are evenly incorporated.
- Gradually add the all-purpose flour to the spinach mixture, stirring gently to form a soft dough. Be careful not to overmix, as this can make the gnocchi tough.
- Dust a clean work surface with flour. Take small portions of the dough and roll them into long, thin logs about 1/2 inch in diameter.
- Cut the logs into 1-inch pieces using a sharp knife. Optional: Create a traditional gnocchi shape by gently rolling each piece against the tines of a fork.
- Bring a large pot of salted water to a gentle boil. Carefully drop the gnocchi into the water in small batches.
- Cook the gnocchi for 2-3 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
- While the gnocchi are cooking, heat the tomato sauce in a separate pan. Season with additional salt and pepper if needed.
- Gently toss the cooked gnocchi in the warm tomato sauce, ensuring each piece is evenly coated.
- Serve hot, garnished with freshly grated Parmesan cheese. Optionally, add a few fresh basil leaves for extra flavor.
Tips
- Moisture is the Enemy: Ensure your spinach is completely dry after chopping and draining to prevent soggy gnocchi.
- Gentle Mixing: When combining ingredients, mix just until incorporated to keep the dough light and tender.
- Flour Matters: Use a light hand when adding flour - too much can make your gnocchi dense and heavy.
- Water Temperature: Use gently boiling water and remove gnocchi as soon as they float to maintain their delicate texture.
- Work in Batches: Cook gnocchi in small groups to prevent overcrowding and ensure even cooking.
- Fresh is Best: Use fresh ricotta and spinach for the most vibrant flavor and texture.
- Optional Garnish: A sprinkle of fresh basil or a drizzle of good olive oil can elevate the final presentation.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 15g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 65mg
