Ricotta and Spinach Gnocchi

Name: Ricotta and Spinach Gnocchi
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: italian
Ingredients: 250 g spinach; 250 g cow's milk ricotta; 220 g semolina flour; 40 g parmesan cheese; 1 eggs; 5 g salt; 40 g butter (for the seasoning); q.s. sage (for the seasoning); q.s. salt (for the seasoning)

5.0

Delicate homemade gnocchi that combine the creaminess of ricotta with the freshness of spinach. This light and flavorful variation of traditional gnocchi offers a perfect balance of taste and texture. Ideal to be served with butter and sage or a simple tomato sauce, they represent a refined and genuine first course of Italian cuisine

Yield: 4 servings

Total time: 45 min

Preparation time: 20 min

Cooking time: 25 min

Difficulty:

Cost:

Tools: Bowl, Stove, Pan

Weight per serving: 220 g

Energy: 430 Kcal

Carbohydrates: 39 g

Fats: 21 g

Proteins: 20 g

Tennis: 55 min

Allergens: Milk, Gluten, Eggs

Diet: Vegetarian

Pairing: Valpolicella

Occasion: Family dinner

Ingredients

Portions for 4 servings

Spinach

250 g

Cow's milk ricotta

250 g

Semolina flour

220 g

Parmesan cheese

40 g

Eggs

Salt

5 g

For the seasoning

Butter

40 g

Sage

q.s.

Salt

q.s.

Method

It takes steps in 45 min

Cook the spinach in a pan with a pinch of salt and a little water

Let them cook until they dry out, then roughly chop them and set them aside to cool

Once cooled, combine the spinach with ricotta, salt, egg, grated Parmigiano Reggiano, and flour, mixing everything together

Turn the dough onto a floured surface and shape the gnocchi by rolling it out and cutting it into sections of about two centimeters

Bring a large pot of salted water to a boil for cooking the gnocchi

Melt the butter in a pan with a few sage leaves and a pinch of salt

Cook the gnocchi and drain them as soon as they float to the surface. Sauté them in the pan with the butter and serve with a sprinkle of grated Parmigiano Reggiano