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Spinach Gnocchi with Parmigiano-Reggiano Recipe

Spinach Gnocchi with Parmigiano-Reggiano Recipe

Spinach Gnocchi with Parmigiano-Reggiano Recipe

(gnocchi di spinaci al parmigiano-reggiano)

Preparation time : 25 minutes + 5 minutes cooking time

Ingredients for 4 servings

  • spinach cooked and squeezed dry 12/3 cups cooked (300 g)
  • ricotta cheese 101/2 oz (300 g)
  • Parmigiano-Reggiano cheese, grated 11/2 cups (150 g)
  • soft wheat flour (preferably Italian type flour) 1 cup + 3 tbsp (150 g)
  • eggs 2
  • unsalted butter 51/2 tbsp (80 g)
  • nutmeg to taste
  • salt to taste

Method :

  1. Pass the spinach through a vegetable mill, then combine it with the ricotta, eggs, flour, 1 cup of Parmigiano, and a pinch of salt and nutmeg. Mix it all together very thoroughly it forms a thick, consistent dough.
  2. Form long cylinders about 1/–  to 2/– inch (1.5-cm) thick, then cut them crosswise into 3/4-inch (2-cm) gnocchi and boil them in salted water for a few minutes. Strain the gnocchi and mix them with the melted unsalted butter and the remaining Parmigiano. As an alternative, they could also be served with tomato sauce or meat sauce.