2.15.11 Ricotta & Spinach Gnocchi
I hope you all had a wonderful Valentine’s Day! My day was busy, but I was able to enjoy the most delicious meal with my husband last night, and I wanted to share it with you today. I have realized in the past few years of cooking, I become frustrated with tasks that are slow and repetitive. I enjoy working fast, which is why gnocchi is something I would normally stay away from—or at least save for a Sunday afternoon, when tired, grumbling bellies are not a factor. But here, perfectly formed and forked-pressed gnocchi are thrown aside in exchange for quick rustic spheres. The taste does not suffer, and the impatient side of me could not be happier!
Oh, and what Valentine’s dinner is complete without chocolate? I bookmarked this recipe for Chocolate Cobbler the second I saw it a few months back. Right after I put my tongue back in my mouth, that is. My only regret is waiting so long to try it.
Ricotta & Spinach Gnocchi
adapted from GoodFood . serves 4
1 c packed fresh spinach
1 c packed arugula, chopped, plus additional to serve
small handful basil leaves, chopped
1 large garlic clove, minced
3/4 c ricotta
1 c flour, plus additional for rolling
2 eggs, beaten
1 c grated Parmesan cheese, plus additional to serve
1 t salt
1/2 t nutmeg
1/4 t pepper
olive oil, to serve
Bring a small pot of water to a boil. Add spinach, and turn off heat. Remove spinach after 2 minutes and transfer to colander, to drain, pressing out as much water as possible. Transfer to a cutting board and chop.
In a large bowl, combine spinach, arugula, basil, garlic, ricotta, flour, eggs, cheese, salt, nutmeg and pepper. Mix well, adding an additional 2-3 T flour, if needed. Mixture will be wet, but should be able to form into 1” balls, with floured hands. Roll each ball in a bit of flour, and place on a parchment lined baking sheet (or cutting board). Transfer to the refrigerator for 30 minutes.
Bring a large pot of water to a boil. Drop 1/4 of the gnocchi in the water, and let them sink to the bottom. When they rise to the top (about 2-3 minutes), allow them to cook for 1 minutes more. Remove with a slotted spoon, transferring to a plate. Repeat with the remaining gnocchi, in batches. Serve the gnocchi on a bed of arugula. Drizzle generously with olive oil, and sprinkle with parmesan cheese, salt and pepper, to taste.
Reader Comments (22)
Ok - so I don't do dairy, but I think I could totally veganize this entree - As it looks amazing!! Hmmm, I've already started planing this out in my head :)
Unf.
Man that looks tasty.
What beautiful little dumplings! I wonder how kale would work in place of the spinach. I might have to experiment...
This recipe looks beyond delicious, Erin! I'm trying it for sure! Hope you're doing well. Sorry I've been so bad at keeping in touch. I feel bad asking, but have you had your baby yet? xo
Hi, Erin! OH, WOW! This look so good. I've been wanting to give gnocchi a try homemade...this give extra incentive! Those deep freeze scones you had last time look like a taste of heaven! Glad to be back here. Am slower getting around to visiting these days, opting for more time in my studio. Happy Days ((HUGS))
Looks so beautiful Erin! Im glad yall had such a delicious V-Day :)
Yep. I'm making this one for sure. Maybe tomorrow night. This sounds delicious and really simple. Love it.
Erin- I've been on the hunt for a gnocchi recipe and I love your use of greens over potato. I'll be making this dish this weekend!
This looks wonderful and reminds me of the different kinds of gnocchi we had while traveling in Italy. Thanks for a unique recipe.
This looks like just the thing to impress my friends at our Italian get together this weekend. Can't wait to taste these babies!
WOW this looks soo yummie and wonderful!! I love Spinach lots! So glad i took a break from packing craziness and came to visit you here! Have a lovely merry happy weekend and love to you!
Made these lovely little dumplings tonight, and they were super easy, and super tasty! Thanks, Erin!
Made this the night I stumbled across the recipe and I must say, they were amazing! Very easy and super tasty! Can't wait to make them again.
This looks incredibly delicious. I have quite a bit of ricotta left over from my tart so I will definitely give this a try!
Did you mean 1cup of COOKED spinach? The recipe says 1 cup before putting it in the boiling water but this left very little spinach and my gnocchi weren't nearly as green as yours.
Hi Cassie, No I used 1 c spinach, packed, as noted. It is a small amount after cooking, but I also added the packed cup of arugula for more "green".
Loving this recipe! I'm hoping to make it in the next couple of days, but what measurement is 1 c exactly?
Hi Steph, I normally write the recipes as c = cup, T = Tablespoon, t = teaspoon. Enjoy!
thanks for a lovely recipe, erin--my boyfriend and i were looking for a simple gnocchi recipe, and this one was not only easy but elegant and tasty. and it made great leftovers. :)
I've made this recipe twice now - the second time adding some additional flavors. I included some sun-dried tomatoes, onion, artichoke hearts and feta cheese. Didn't have the arugula so I left that out and cut down on the parm. cheese. Still very tasty! :-)
I love trying out different types of gnocchi and have yet to try one with spinach and arugula!! Looks delicious. I know what you mean about not making gnocchi on a weeknight so it's good to hear that these come together easily.
I loooooooove gnocchi!! Soooooo good!