Gnocchi di Spinaci e Ricotta

Name: Gnocchi di Spinaci e Ricotta (Spinach-and-Ricotta Gnocchi)
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: Coarse salt and freshly ground black pepper; 250 grams (1 cup) ricotta, hung overnight in cheesecloth to drain; Grated Grana Padano or other similar hard cheese, for sprinkling; Freshly grated nutmeg; 100 grams (1 cup) grated Grana Padano or other similar hard cheese; 1 sprig fresh Italian parsley; 115 grams (½ cup) unsalted butter; 2 large eggs; 1 clove garlic, thinly sliced; 1 sprig fresh thyme; 1 fresh bay leaf; 700 grams (3½ cups) stemmed fresh spinach; 150 grams (1¼ cups) all-purpose flour, plus extra for rolling, shaping, and dusting the sheet pan

Spinach-and-Ricotta Gnocchi

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center , French Culinary Institute , Cesare Casella and Stephanie Lyness

Published 2021

About

These classic gnocchi are a variation on potato gnocchi flavored with spinach and ricotta. They are light-textured, pleasing to the eye, and simple to make.

(See “Draining Ricotta” for step-by-step instructions.)

Ingredients

For the gnocchi

700 grams (3½ cups) stemmed fresh spinach
250 grams (1

Europe
Italy
Pasta
Vegetarian
Mediterranean

Method

Make the gnocchi dough: Blanch (sbianchire) the spinach in boiling salted water until wilted. Refresh in ice water; drain. Place the spinach in cheesecloth and squeeze out as much water as possible. (You should have about 200 grams / 7