Gnocchi Di Ricotta E Spinaci Ricotta and Spinach Gnocchi
Delight your taste buds with Gnocchi di Ricotta e Spinaci, a classic Italian dish showcasing the perfect harmony of delicate ricotta, vibrant spinach, and a touch of nutmeg. These soft, melt-in-your-mouth gnocchi are made from scratch with a simple yet flavorful mixture of fresh spinach, creamy ricotta cheese, and grated Parmesan, enhanced by just the right hint of seasoning. Once boiled to pillowy perfection, they're tossed in a rich, golden butter sauce infused with crispy sage leaves, creating a fragrant and luxurious finish. Ready in just 40 minutes, this comforting recipe is ideal for a quick weeknight dinner or an elegant dinner party offering. Pair with a crisp glass of white wine and enjoy this authentic taste of Italy!
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Ingredients
- 300 grams Fresh spinach
- 250 grams Ricotta cheese
- 50 grams Grated Parmesan cheese
- 2 pieces Egg yolks
- 100 grams All-purpose flour
- 1 teaspoon Salt
- 0.25 teaspoons Nutmeg
- 50 grams Unsalted butter
- 6 pieces Fresh sage leaves
Directions
Step 1
Wash the spinach thoroughly and blanch it in boiling water for about 1-2 minutes until wilted. Transfer immediately to an ice bath to preserve its vibrant green color.
Step 2
Drain the spinach well and squeeze out as much water as possible. Chop it finely and set aside.
Step 3
In a large mixing bowl, combine the ricotta cheese, grated Parmesan, egg yolks, chopped spinach, salt, and nutmeg. Mix until well incorporated.
Step 4
Gradually add the flour, mixing gently until a soft, slightly sticky dough forms. Avoid overmixing to keep the gnocchi light.
Step 5
Lightly flour a clean surface and your hands. Take a portion of the dough and roll it into a long cylinder about 2 cm in diameter. Cut into 2-3 cm pieces to form the gnocchi.
Step 6
Bring a large pot of salted water to a gentle boil. Add the gnocchi in batches, being careful not to overcrowd. Cook until they float to the surface, about 1-2 minutes. Remove with a slotted spoon and transfer to a plate.
Step 7
In a large skillet, melt the butter over medium heat and add the sage leaves. Cook until the butter is golden and the sage is crispy, about 2-3 minutes.
Step 8
Add the cooked gnocchi to the skillet and toss gently to coat in the butter sauce.
Step 9
Serve immediately with an extra sprinkle of Parmesan cheese on top, if desired.
Nutrition Facts
| Serving size | (793.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1482.1 |
| Total Fat 94.6g | 0% |
| Saturated Fat 55.2g | 0% |
| Cholesterol 682.9mg | 0% |
| Sodium 3715.7mg | 0% |
| Total Carbohydrate 104.7g | 0% |
| Dietary Fiber 10.9g | 0% |
| Total Sugars 1.0g | |
| Protein 71.7g | 0% |
| Vitamin D 36.6IU | 0% |
| Calcium 1949.7mg | 0% |
| Iron 16.3mg | 0% |
| Potassium 430.5mg | 0% |
Source of Calories