Recipe courtesy of Talluto's
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Talluto's Spinach Gnocchi
Total:
35 min
Prep:
30 min
Cook:
5 min
Yield:
approximately 2 pounds gnocchi
Level:
Intermediate
Total:
35 min
Prep:
30 min
Cook:
5 min
Yield:
approximately 2 pounds gnocchi
Level:
Intermediate

Ingredients

  • 1 pound whole milk ricotta, drained to remove excess moisture
  • 10 ounces finely chopped spinach, excess moisture removed
  • 2 large eggs
  • 1 1/4 to 1 1/2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon nutmeg

Directions

Combine ricotta, spinach, eggs, salt, pepper, and nutmeg in a bowl and mix thoroughly.

Add 1 1/4 cups of the flour to the bowl and mix. The remaining 1/4 cup of flour should only be used if the dough is too sticky.

Turn the dough onto a floured work surface.

Divide the dough into workable pieces.

With your hands, roll the pieces of dough into long cylinders approximately 3/4 of an inch in diameter.

Cut the cylinders into 1-inch pieces. Make a depression in each gnocchi to shape.

In a large pot with 6 to 8 quarts of salted boiling water, add gnocchi and carefully stir to prevent sticking.

As gnocchi start to cook they will float to the surface. Cook approximately 1 minute more.

Remove gnocchi with slotted spoon or strainer. Add a saute pan with your favorite sauce or butter. Saute briefly. Add your choice of grated cheese and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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