New Recipes Ricotta Gnocchi - ★Cooking Recipes★

Directions for: Ricotta Gnocchi

Ingredients

800 g ricotta, drained

100 g Parmesan, grated

1 Tbsp roasted garlic puree

1 tsp Kosher salt

tsp ground white pepper

1 egg

190 g all purpose flour

200 g cooked, drained and chopped spinach

Directions

1. In a large bowl, combine all the ingredients, less the flour. Sift the flour and add to the rest, mixing until it has just combined into soft dough. Divide the dough into quarters, working with one piece at a time and keeping the remainder covered. On a well-floured surface, roll the dough out into a thick rope and cut it into 1 pieces. Using a ridged gnocchi board, roll each gnocchi and place on a lightly floured, parchment lined sheet pan.

2. This gnocchi is light and delicate. It can be frozen and portioned into bags ready for use or it can be cooked from fresh. In both cases, a large pot of boiling salted water is needed. Add the gnocchi to the salted boiling water. Once the gnocchi has begun to float, simmer for an additional 2 minutes. Gently remove with a slotted spoon, drain well, and add to the pan with the sauce. You can serve this gnocchi with just about any sauce you wish. It can also be baked al forno in a delicious, but simple, tomato sauce topped with a little Parmesan cheese.

See more: Vegetables, Saute, Cheese, Potatoes, Italian, Vegetarian, Lunch, Dinner