Spinach Ricotta Gnocchi
  • 8 oz chopped spinach
  • 1 tablespoon olive oil
  • 1 garlic clove
  • 1 lb ricotta cheese (well drained)
  • 2 eggs
  • 1½ cups Parmesan cheese, grated
  • 1 teaspoon nutmeg
  • 1 tablespoon butter
  • 3 cups tomato puree
  • Basil (a few leaves chopped and a few to garnish)
  • Salt
  • Pepper
  1. In a skillet, saute the spinach in oil with the garlic.
  2. When the spinach is cooked, remove the garlic and cool.
  3. To a large bowl, add the ricotta cheese, eggs, Parmesan cheese, nutmeg, 1 teaspoon salt, and a few cracks of fresh pepper. Stir to combine.
  4. Bring a salted pot of water to boil.
  5. Shape the gnocchi with two spoons to create a quenelle, and drop directly into the water, being careful not to splash the boiling water back on you. Once the gnocchi rise to the top, remove with a slotted spoon and set aside.
  6. In a small pan combine the butter, chopped basil, and tomatoes. Salt to taste, and simmer for several minutes, just until heated through.
  7. To serve, spread some sauce on a plate. Arrange the gnocchi on top, and garnish with additional parmesan cheese and basil.
You'll want the driest ricotta possible, so try to get the kind in the basket that has been drained, or you can drain it yourself in a basket, with cheese cloth, or a strainer overnight. Make sure your spinach is also not watery once it's cooked.
Recipe by The Taste Edit at https://thetasteedit.com/villa-la-massa-spinach-ricotta-gnocchi/