Spinach and Ricotta Gnocchi

Name: Spinach and Ricotta Gnocchi
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 118 milliliters (about) all purpose flour; 680 grams packages ready-to-use baby spinach leaves; 59 milliliters (1/2 stick) butter, melted; 2 larges egg yolks; 1 pinch Generous of ground nutmeg; 1 teaspoons ground black pepper; 237 milliliters freshly grated Parmesan cheese; 1 teaspoons salt; 454 grams cups whole-milk ricotta cheese (about

Spinach and Ricotta Gnocchi might be just the Mediterranean recipe you are searching for. This main course has 209 calories, 13g of protein, and 11g of fat per serving. This recipe serves 8. This recipe covers 22% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of egg yolks, ground pepper, generous of ground nutmeg, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Cook spinach in large pot of boiling salted water just until wilted, stirring occasionally, about 2 minutes.

Ingredients you will need

Spinach

Water

Equipment you will use

Pot

Drain. Squeeze out liquid. Chop spinach.

Ingredients you will need

Spinach

Mix spinach, ricotta, 1/2 cup Parmesan, 1/2 cup flour, egg yolks, salt, pepper and nutmeg in bowl until slightly sticky dough forms.

Ingredients you will need

Egg Yolk

Parmesan

Ricotta Cheese

Spinach

Nutmeg

Pepper

Dough

All Purpose Flour

Salt

Equipment you will use

Bowl

Dust baking sheet with flour. Working in batches and using floured hands, roll 1/4 cup dough on floured work surface to form 5-inch-long rope.

Ingredients you will need

Dough

All Purpose Flour

Roll

Equipment you will use

Baking Sheet

Cut rope into 1-inch pieces.

Roll each piece between palms to form oval.

Ingredients you will need

Roll

Transfer gnocchi to prepared baking sheet. Repeat rolling, cutting and shaping with remaining dough. Working in batches, add gnocchi to pot of boiling salted water; cook until gnocchi rise to surface. Cook 4 minutes longer. Using slotted spoon, remove gnocchi from water; drain.

Ingredients you will need

Gnocchi

Dough

Water

Equipment you will use

Slotted Spoon

Baking Sheet

Pot

Place in serving dish.

Pour butter over gnocchi; toss. (Can be made 1 day ahead. Cover; chill. Reheat in 400°F oven about 10 minutes.)

Ingredients you will need

Gnocchi

Butter

Equipment you will use

Oven

Sprinkle with 1/2 cup Parmesan. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Parmesan

Equipment

Ingredients

Servings:

118milliliters

(about) all purpose flour 680grams

packages ready-to-use baby spinach leaves 59milliliters

(1/2 stick) butter, melted 2larges

egg yolks 1pinch

Generous of ground nutmeg 1teaspoons

ground black pepper 237milliliters

freshly grated Parmesan cheese 1teaspoons

salt 454grams

cups whole-milk ricotta cheese (about

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Tenuta di Nozzole La Forra Chianti Classico Riserva. It has 4.3 out of 5 stars and a bottle costs about 34 dollars.