How to Make Spinach and Ricotta Gnocchi
With fresh spinach on the menu for fall fest this week I knew Debi Mazar and Gabriele Corcos' five-star Spinach and Ricotta Gnocchi was the perfect recipe to showcase the fresh greens. All of the 26 reviewers raved about the ease of the recipe and delicious final dish. I did take the suggestion of a few reviewers and add in freshly grated nutmeg to both the gnocchi mixture and the sauce, just to give them an extra fall kick.
Start by blanching fresh spinach and wring out all of the excess water before chopping into small pieces.
Combine the chopped spinach with a 16-ounce container of ricotta, 2 beaten egg yolks and a handful of Parmesan cheese. Add salt and pepper to taste (plus nutmeg if you like).
Roll the gnocchi into balls and dress with slivers of butter and Parmesan in a baking dish.
Bake until the gnocchi is lightly browned and top with a butter and sage sauce. The crispy sage is the perfect complement to the fluffy gnocchi.
The Heritage Cook: Fresh Spinach with Maple Vinegar Vinaigrette
Big Girls, Small Kitchen: Za'atar Roasted Salmon with Greens
Virtually Homemade: Creamy Spinach and Chicken Casserole
Haute Apple Pie: Parmesan Spinach, Broccoli and Chicken Bake
Red or Green: Spinach-Walnut Pesto on Bruschetta with Fried Egg
Napa Farmhouse 1885: Spinach with Sausage, Peppers and Tomatoes
The Sensitive Epicure: Spanakopita Minus the -Opita
Taste With The Eyes: Spinach and Chickpeas in a Bengali Mustard Sauce
Domesticate Me: Warm Spinach Salad with Bacon Vinaigrette and a Fried Egg
Dishin & Dishes: Pear, Walnut and Blue Cheese Salad with Arugula and Baby Spinach