Ricotta Gnocchi With Parmesan Cream, Spinach, Sweet Peas And Tomatoes Recipe

1. Drain ricotta

Place the 2 cups ricotta cheese in a fine-mesh sieve or a bowl lined with paper towel and let it drain 10–15 minutes to remove excess moisture. This keeps the dough from becoming too wet.

2. Mix dough

In a mixing bowl, combine the drained ricotta with 1 large egg. Stir until mostly smooth. Add 1.5 cups all-purpose flour a little at a time and gently fold until a soft, slightly sticky dough forms. Stop adding flour when the dough holds together but remains tender.

3. Chill

Lightly flour the surface, shape the dough into a disk, wrap in plastic or cover, and refrigerate for 20–30 minutes. Chilling firms the dough and makes it easier to shape.

4. Roll and cut

On a lightly floured surface, divide the chilled dough into 4 pieces. Roll each piece into a long rope about 1/2 inch in diameter. Cut the ropes into 1-inch pieces. If desired, gently press each piece with a fork to create ridges, dusting with a little flour as needed to prevent sticking.

5. Boil

Bring a large pot of water to a rolling boil. Add the gnocchi in batches so they have space. Cook until the gnocchi float to the surface plus about 1–2 minutes more (typically 2–3 minutes after floating). Use a slotted spoon to transfer cooked gnocchi to a bowl. Reserve about 1/2 cup of the hot cooking water for the sauce.

6. Prep

Halve the 1 cup cherry tomatoes. Mince the 2 cloves garlic, splitting them so 1 clove will be used here and 1 clove in the sauce.

7. Sauté peas, spinach and tomatoes

In a large skillet over medium heat, melt 1 tablespoon of the 2 tablespoons butter. Add the minced garlic (one clove) and cook 30 seconds until fragrant. Add 1 cup sweet peas and cook 1–2 minutes to heat through. Add 4 cups fresh spinach and toss until wilted, about 1–2 minutes. Add the halved cherry tomatoes and gently cook 1–2 minutes just to warm and soften them slightly while keeping their shape. Transfer the vegetable mixture to a bowl and keep warm.

8. In the same skillet over medium-low heat, melt the remaining 1 tablespoon butter. Add the remaining minced garlic clove and cook 30 seconds until fragrant (do not brown).

9. Pour in 1 cup heavy cream and bring to a gentle simmer, stirring to combine with the butter and garlic. Let the cream simmer for 2–3 minutes to slightly thicken.

10. Gradually stir in 1 cup Parmesan cheese (freshly grated if possible), stirring constantly until the cheese is fully melted and the sauce is smooth. If the sauce becomes very thick, loosen it with a splash of the reserved gnocchi cooking water until you reach a smooth, coat-the-back-of-a-spoon consistency.

11. Return the cooked gnocchi to the skillet with the Parmesan cream. Gently fold to coat the gnocchi in the sauce.

12. Add the sautéed spinach, peas, and cherry tomatoes to the skillet and toss gently to combine. Cook together 1–2 minutes more so everything is heated through and the flavors meld. If needed, add a little more reserved cooking water to loosen the sauce.

13. Taste and adjust the texture (and seasoning if desired). Serve the gnocchi immediately while hot, spooning the cream sauce and vegetables over each portion.