Spinach Gnocchi Recipe
Ricotta gnocchi with spinach topped with a creamy parsley sauce.
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Ingredients
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Gnocchi
Creamy Parsley Sauce
Method
Preparing the Gnocchi
- 1
Cook the Spinach
In a large pot of boiling water, blanch the fresh spinach for about 2 minutes until wilted. Drain and rinse under cold water to stop the cooking process. Squeeze out excess water and chop the spinach finely.
- 2
Make the Dough
In a large mixing bowl, combine the ricotta cheese, chopped spinach, egg, flour, salt, and nutmeg. Mix until a soft dough forms. It should be slightly sticky but manageable.
- 3
Shape the Gnocchi
On a lightly floured surface, divide the dough into four pieces. Roll each piece into a long rope about ¾ inch in diameter. Cut the ropes into 1-inch pieces. Optionally, you can roll each piece over the tines of a fork to create ridges.
Cooking the Gnocchi
- 4
Boil the Gnocchi
Bring a large pot of salted water to a gentle boil. Add the gnocchi in batches, being careful not to overcrowd the pot. Cook until the gnocchi float to the surface (about 2-3 minutes). Remove with a slotted spoon and set aside.
Preparing the Creamy Parsley Sauce
- 5
Make the Sauce
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the chopped parsley, salt, and black pepper. Cook for another 2-3 minutes until slightly thickened.
