Spinach Gnocchi
Delicate homemade gnocchi made with spinach, ricotta, and parmesan cheese. These light and fluffy dumplings are a perfect vegetarian main dish that can be served fresh or frozen for later use.
Ingredients
- •10 ounces block frozen chopped spinach
- •1 cup whole milk ricotta cheese
- •⅔ cup parmesan cheese
- •1 whole egg yolk
- •2 tablespoons flour
- •2 tablespoons flour
Cooking Instructions
- 1.
Defrost the brick of frozen spinach (you can also do this in the microwave).
15 min
- 2.
Squeeze ALL (and I mean ALL) of the water out of the spinach in small handfuls (I use my hands and do it over a bowl to make sure I don't lose any spinach).
10 min
- 3.
Place all of the ingredients in a food processor and pulse. You want to make sure the spinach is in tiny pieces and the mixture is thoroughly combined.
5 min
- 4.
Dust your hands with a little flour so the mixture doesn't stick to your hands.
1 min
- 5.
Take 1 teaspoon of the spinach mixture and roll into tiny balls. Place on a plate covered with waxed paper or parchment.
20 min
- 6.
Bring a large pot of water to a boil for cooking the gnocchi.
10 min
- 7.
Add the gnocchi to the water in batches and cook for 3 minutes or until they rise to the surface.
3 min
- 8.
Using a slotted spoon, remove the gnocchi to a plate or bowl.
2 min
- 9.
Sprinkle with parmesan cheese, cool and serve.
5 min
- 10.
To Freeze: After step 5, place on sheet tray and freeze for 30 minutes. Transfer to a ziploc bag, label and freeze up to 4 months. When ready, thaw to room temperature and follow steps 6-9.
30 min