Spinach Ricotta Gnocchi Recipe

These delicate little dumplings are from Zia Lina, my dad’s middle sister. She makes a plain version too without the spinach that is equally delicious. She makes these for special occasions (usually when we come!) or even just a family meal. If you’re not a fan of spinach just omit it.

Ingredients:
1 large tub (11 oz/330 g) baby spinach, washed
1 tub (16 oz/475 g) ricotta cheese
1 egg
3 cups (750 mL) all-purpose flour (approx.)
1/2 tsp (2 mL) salt

Method:
In a large skillet, cover and cook spinach over medium heat for about 5 minutes.
Drain and squeeze spinach well.
Chop spinach; set aside.

In large bowl, whisk together ricotta, eggs and spinach.
Gradually stir in 2-1/2 cups (625 mL) of the flour and salt with wooden spoon until soft dough forms.
Place dough on floured surface and knead in remaining flour for 5 minutes to form smooth dough.

Divide dough into 8 pieces; roll each into long thin strands.
Cut into about 36 - 1” (2.5 cm) pieces.
Roll each piece across tines of a fork or gnocchi paddle or basket.
Place in single layer on floured baking sheet.
Repeat with remaining dough.
Place in freezer until firm, about 2 hours.

Makes about 2 lbs (1 kg), enough for 4 to 6 servings.

To cook gnocchi:
In large pot of boiling salted water, cook gnocchi for about 8 minutes or until they float to the top and are tender throughout.
Drain with slotted spoon, toss with sauce.

Tip: You can substitute 2-5 oz/142 g tubs of spinach or about 16 cups (4 L) of lightly packed baby spinach.