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    HOMEMADE RICOTTA GNOCCHI with spinach and Parmigiano Reggiano cheese

    Ricotta gnocchi, is one of the classic Italian gnocchi recipes, along with potato gnocchi and squash gnocchi. These simple and delicious little dumplings can be made "white" just with flour and cheese or enriched with minced greens. I particularly love the spinach and ricotta variation: here the recipe!

    HOMEMADE RICOTTA GNOCCHI with spinach and Parmigiano Reggiano cheese

    If you like this recipe, please click here, leave a comment and vote 5 stars!
    This simple action helps the growth of this blog and make me very happy 🙂

    INGREDIENTS:

    • 1 lb (450 g) ricotta
    • 1 egg
    • ¾ lb (340 g) fresh spinach
    • ¾ lb (340 g) all purpose flour
    • 5 oz (100 g) Parmigiano Reggiano
    • 1 pinch nutmeg powder
    • 1 tsp table salt

    FIRST STEPS

    First, rinse the spinach thoroughly, and cook  them 5 mins into boiling water or steam. At this point, squeeze out the vegetables as much as possible. Eventually, mince the spinach very finely.

    After that, strain the ricotta discarding any possible liquid, grate the Parmigiano Reggiano, and sift the flour in order to eliminate any lumps.

    HOMEMADE RICOTTA GNOCCHI with spinach and Parmigiano Reggiano cheese

    MIXING AND SHAPING GNOCCHI

    Now, pour the spinach, the ricotta, the flour, and the Parmigiano Reggiano into a bowl. Then, add 1 egg, 1 tsp of salt, and 1 generous pinch of grated nutmeg. Finally, knead the ingredients with your hands quickly, just the time to obtain a smooth and consistent ball of dough.

    Take a piece of dough and roll it up over a wooden board into a log 1 inch thick. Cut the log into pieces, then dust the gnocchi with flour. Repeat this step with the rest of the gnocchi dough. 

    HOMEMADE RICOTTA GNOCCHI with spinach and Parmigiano Reggiano cheese

    COOKING AND STORING

    Ricotta gnocchi need to be cooked within 1 hour; otherwise, you want to freeze them. To freeze the gnocchi, line a baking tray with parchment paper, and dust with flour. Then place the gnocchi over the tray leaving enough space between them, and store in the freezer until perfectly frozen. At this point, you can move the gnocchi quickly into a plastic bag and place again into the freezer. 

    Cook the gnocchi, either fresh or frozen, into boiling and salted water until they come to the surface, then raise and toss into your preferred sauce.

    HOMEMADE RICOTTA GNOCCHI with spinach and Parmigiano Reggiano cheese

    MY RICOTTA GNOCCHI PREFERRED SAUCE

    Ricotta gnocchi are perfect tossed with different sauces, like mushrooms sauce, Gorgonzola sauce, or tomato sauce. 

    I like to serve my ricotta gnocchi in the following way:

    - Pour 1 tbsp of butter per serving into a pan along with a few sage leaves, then melt the butter over medium heat and sauté the sage a couple of minutes.

    - Now cook the gnocchi into a 5-quart pot filled with boiling water, along with 4.5 tbsp of cooking salt.

    -Once the gnocchi comes to the surface, raise them and sauté in the pan along with the butter and the sage.

    - Finally, serve the ricotta gnocchi over a simple garlic and tomatoes sauce, garnished with a sprinkle of Parmigiano Reggiano.

    HOMEMADE RICOTTA GNOCCHI with spinach and Parmigiano Reggiano cheese

    Did you like these recipe? please click here, leave a comment and vote 5 stars!
    This simple action help the growth of this blog and make me very happy 🙂

    PRINTABLE RECIPE

    HOMEMADE RICOTTA GNOCCHI with spinach and Parmigiano Reggiano cheese
     
    Print
    Prep time
    30 mins
    Total time
    30 mins
     
    Ricotta gnocchi, is one of the classic Italian gnocchi recipes, along with potato gnocchi and squash gnocchi. These simple and delicious little dumplings can be made "white" just with flour and cheese or enriched with minced greens. I particularly love the spinach and ricotta variation: here the recipe!
    Author: Filippo Trapella - philosokitchen.com
    Recipe type: Pasta
    Cuisine: Italian
    Serves: 4
    Ingredients
    • 1 lb (450 g) ricotta
    • 1 egg
    • ¾ lb (340 g) fresh spinach
    • ¾ lb (340 g) all purpose flour
    • 5 oz (100 g) Parmigiano Reggiano
    • 1 pinch nutmeg powder
    • 1 tsp table salt
    Instructions
    1. FIRST STEPS
      First, rinse the spinach thoroughly, and cook  them 5 mins into boiling water or steam. At this point, squeeze out the vegetables as much as possible. Eventually, mince the spinach very finely.
      After that, strain the ricotta discarding any possible liquid, grate the Parmigiano Reggiano, and sift the flour in order to eliminate any lumps.
    2. MIXING AND SHAPING GNOCCHI
      Now, pour the spinach, the ricotta, the flour, and the Parmigiano Reggiano into a bowl. Then, add 1 egg, 1 tsp of salt, and 1 generous pinch of grated nutmeg. Finally, knead the ingredients with your hands quickly, just the time to obtain a smooth and consistent ball of dough.
      Take a piece of dough and roll it up over a wooden board into a log 1 inch thick. Cut the log into pieces, then dust the gnocchi with flour. Repeat this step with the rest of the gnocchi dough.
    3. COOKING AND STORING
      Ricotta gnocchi need to be cooked within 1 hour; otherwise, you want to freeze them. To freeze the gnocchi, line a baking tray with parchment paper, and dust with flour. Then place the gnocchi over the tray leaving enough space between them, and store in the freezer until perfectly frozen. At this point, you can move the gnocchi quickly into a plastic bag and place again into the freezer. 
      Cook the gnocchi, either fresh or frozen, into boiling and salted water until they come to the surface, then raise and toss into your preferred sauce.
    4. MY RICOTTA GNOCCHI PREFERRED SAUCE
      Ricotta gnocchi are perfect tossed with different sauces, like mushrooms sauce, Gorgonzola sauce, or tomato sauce. 
      I like to serve my ricotta gnocchi in the following way:
      - Pour 1 tbsp of butter per serving into a pan along with a few sage leaves, then melt the butter over medium heat and sauté the sage a couple of minutes.
      - Now cook the gnocchi into a 5-quart pot filled with boiling water, along with 4.5 tbsp of cooking salt.
      -Once the gnocchi comes to the surface, raise them and sauté in the pan along with the butter and the sage.
      - Finally, serve the ricotta gnocchi over a simple garlic and tomatoes sauce, garnished with a sprinkle of Parmigiano Reggiano.
    3.5.3251

    TAKE A LOOK AT THIS!

    POTATO GNOCCHI RECIPE & HISTORY - all you need to know!
    POTATO GNOCCHI RECIPE & HISTORY - all you need to know!

    HOMEMADE RICOTTA GNOCCHI with spinach and Parmigiano Reggiano cheese

     

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

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