Tuesday, February 21, 2012

Spinach and Ricotta Gnocchi

1/2 lb  frozen spinach; thawed and drained well
1 lb ricotta, drained
2 large eggs, plus 2 yolks
3/4 C grated Parmigiano Reggiano
2 C All Purpose Flour

Mix all of the ingredients until incorporated. Knead to form a smooth dough. Cover with plastic wrap and refrigerate for 30 min. Cut dough into 4 even pieces. Roll one piece at a time into a 1" thick rope. Cut into 1/4"  pieces. (this doesn't have to be very accurate or perfect. Just try to make them remotely the same size for even cooking)
Bring 6 quarts water to a boil, then salt. Drop gnocchi into boiling water and remove once they float to the surface. Can be tossed with pesto, tomato sauce or olive oil and sprinkle with more cheese.

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