Time: about 30 minutes, active plus 2 hours rest time
Yield: 4 servings
- 10 ounce box of frozen spinach, defrosted and wrung out in paper towels until very dry
- 1 TBSP olive oil
- 1 TBSP butter
- 1/2 cup ricotta cheese
- 1/3 cup AP flour, divided
- 1 egg, beaten
- 1/2 tsp freshly grated nutmeg
- 1/4 cup finely grated Parmesan cheese, plus more (coarsely grated) for serving
- Marinara sauce for serving
- Salt and pepper
- Saute the spinach in the oil and butter with the nutmeg and a pinch of salt and pepper.
- Once warmed, add half of the flour and all of the ricotta and stir briskly for 5 minutes.
- Remove from heat and beat in the Parmesan and eggs.
- Let cool briefly and then cover and place in fridge for 2 hours.
- Place a large piece of parchment down on the counter and put a large pot of salted water on to boil.
- Warm the marinara sauce to a gentle simmer.
- While the water comes to a boil, flour your hands and the parchment well and take handfuls of the dough and roll out into tube shapes.
- Snip or cut the tubes into 1 inch pieces (it's sticky, use plenty of flour).
- Drop the gnocchi into the gently boiling water in batches and set the timer to 4 minutes once they rise to the top.
- Once each batch is cooked, keep warm in an oiled bowl (I kept mine in the microwave, turned off).
- When all are ready, serve topped with sauce and the coarsely grated Parmesan.