Spinach and Ricotta Gnocchi

Photo: Spinach and Ricotta Gnocchi

TOTAL TIME: 38 min
Prep: 20 min
Inactive Prep: --
Cook: 18 min
 
YIELD: 6 servings
LEVEL: Intermediate

ingredients

  • 2 pounds fresh spinach (about 3 bunches)
  • 1 (16-ounce) container ricotta cheese
  • 6 tablespoons freshly grated Parmesan, plus more for serving
  • 2 egg yolks, lightly beaten
  • 4 tablespoons unsalted butter, plus more for the dish
  • Kosher salt and freshly ground black pepper
  • 2 handfuls fresh sage
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Directions

Preheat the oven to 350 degrees F.

Bring a large pot salted water to a boil.

Cut the stems off the spinach, and soak the leaves in the sink. Wash them thoroughly.

Add the spinach to the boiling water and cook 1 minute. Remove spinach from the water and plunge in a large bowl of ice water to stop the cooking.

Drain the spinach very well, and using a clean tea towel, squeeze out the extra water. Chop the leaves very fine.

Put the cooked spinach in a large bowl, add the ricotta, 3 tablespoons Parmesan, egg yolks, and season with a couple pinches salt and some freshly ground black pepper. Mix well, and make sure that the ricotta crumbles into fine pieces, and mixes properly with the spinach. Shape the mixture into balls about the size of walnuts.

Lightly butter a 13 by 9-inch casserole dish, lay all the gnocchi in it, and dress it with a few very thin slices butter and a sprinkling of Parmesan. Cook the gnocchi at 350 degrees F for about 20 minutes, and then use the broiler for the last 5 minutes to crisp and brown the top of the spinach balls.

In a medium skillet, melt the remaining 1 1/2 tablespoons butter, and saute the sage until it starts to brown. Serve the gnocchi on a warm plate and dress with the sage-butter sauce, and garnish with freshly grated Parmesan.

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Newest Ratings and Reviews

Read all 20 reviews

  • on April 04, 2013

    Flag

    Oh man
    this was sooooooooo good
    I used 2 9oz packages of fresh spinach and didn't
    pull the stems off since the leaves were small

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 20, 2013

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    YUM! This recipe tasted like the inside of delicious ravioli - without gluten. I tried to follow the recipe closely, but I accidentally added two whole eggs, instead of just the whites. The two eggs tasted great, and held the balls together nicely. I also added a clove of minced garlic to the mixture. One important part is letting the cheese get brown and bubbly (like a pizza on top. I achieved this by turning on the broiler for 2 minutes or so, at the end. I'll definitely make again.

    people found this review Helpful.
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  • on June 06, 2012

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    Delicious! Made these as a side dish with chicken cutlets and an Arugula Salad!! Yumm-O
    All of my Italian friends loved them!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
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