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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Recipe Information
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
Instructions
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.
Drain the spinach well and squeeze out as much water as possible. Chop it finely and set aside.
In a large mixing bowl, combine the ricotta cheese, grated Parmesan, egg yolks, chopped spinach, salt, and nutmeg. Mix until well incorporated.
Gradually add the flour, mixing gently until a soft, slightly sticky dough forms. Avoid overmixing to keep the gnocchi light.
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.
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.
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.
Add the cooked gnocchi to the skillet and toss gently to coat in the butter sauce.
Serve immediately with an extra sprinkle of Parmesan cheese on top, if desired.
Nutrition Facts
Calories |
1482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.6 g | 121% | |
| Saturated Fat | 55.2 g | 276% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 683 mg | 228% | |
| Sodium | 3716 mg | 162% | |
| Total Carbohydrate | 104.7 g | 38% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 1.0 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 1950 mg | 150% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 430 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
