Let’s check in with Operation Dinner Table and report back on a total fave.
It’s not often that the Misses request meals. I usually make things for them without much input because A) I am not their short-order cook and they can rarely agree on a dish, and B) I’m not sure if they’ll like something or “Ewwwww!” it without trying it.
Not: “Would you like to have Ricotta and Spinach Gnocchi for dinner?”
Yes: “Hey girls, we’re having super-yummy Ricotta and Spinach Gnocchi for dinner. The green stuff? That’s spinach, but this is so good, you’re gonna love it!!!”
Success! I’ve made this two or three times now, the repeats were at the Misses request. They love it. I do too!
It is quick, almost fool-proof, and makes a ton. Mine turn into little bow shapes when I cut it, but I don’t mind. I think they’re cute.
Make sure you salt your water as there is no salt added to the gnocchi dough and it really enhances the flavor.
Ricotta and Spinach Gnocchi
1 14 oz. container of ricotta cheese
1 10 oz. package of frozen chopped spinach
1/3 cup grated parmesan cheese
1 large egg
Pinch of nutmeg
1 to 2 cups of flour
1. Put a large pot of salted water on to boil while you prepare the gnocchi.
2. Thaw spinach according to package directions or warm in microwave oven for 4 or 5 minutes, until thawed.
3. Drain excess moisture from spinach in a fine mesh sieve or squeeze out in clean, dry dishtowel or cheesecloth. Drain ricotta in a similar manner.
4. Combine ricotta, spinach, parmesan, egg, and nutmeg in a large bowl.
5. Gradually add flour until sticky dough forms. (You could probably do this in an electric mixer with a dough hook, but I always use a wooden spoon and/or my clean hands…)
6. On a lightly floured surface, using about 1/4 cup of dough at a time, shape the dough into a long rope until it is the width of a cigar (about 3/4 inch). Cut into 1″ pieces with a sharp knife or a pizza cutter.
7. Working in batches, add gnocchi to boiling salted water one at a time and cook for about 4 minutes after they rise to the top.
8. Remove from water with a slotted spoon. Serve with your favorite pasta sauce and a sprinkling of parmesan cheese.
Source: Adapted from Food and Whine