Talluto's Spinach Gnocchi |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Ingredients:
1 pound whole milk ricotta, drained to remove excess moisture |
10 ounces finely chopped spinach, excess moisture removed |
2 large eggs |
1 1/4 to 1 1/2 cups all-purpose flour |
1/2 teaspoon kosher salt |
1/8 teaspoon white pepper |
1/8 teaspoon nutmeg |
Directions:
1. Combine ricotta, spinach, eggs, salt, pepper, and nutmeg in a bowl and mix thoroughly.
2. Add 1 1/4 cups of the flour to the bowl and mix. The remaining 1/4 cup of flour should only be used if the dough is too sticky.
3. Turn the dough onto a floured work surface.
4. Divide the dough into workable pieces.
5. With your hands, roll the pieces of dough into long cylinders approximately 3/4 of an inch in diameter.
6. Cut the cylinders into 1-inch pieces. Make a depression in each gnocchi to shape.
7. In a large pot with 6 to 8 quarts of salted boiling water, add gnocchi and carefully stir to prevent sticking.
8. As gnocchi start to cook they will float to the surface. Cook approximately 1 minute more.
9. Remove gnocchi with slotted spoon or strainer. Add a saute pan with your favorite sauce or butter. Saute briefly. Add your choice of grated cheese and serve.
10. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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