Dish

Gnocchi di ricotta e spinachi

Gnocchi di Ricotta e Spinaci

Gnocchi di ricotta e spinaci is a simple yet delicious dish that is perfect for any occasion. The dish is made by mixing together ricotta cheese, spinach, and flour to form a dough. The dough is then rolled into small balls and boiled until they float to the surface. The gnocchi is then served with a tomato-based sauce, such as marinara or arrabbiata. The dish is typically garnished with fresh basil and grated Parmesan cheese.

European cuisine› Mediterranean cuisine› Italian cuisine

Dumplings

Origins and history

Gnocchi di ricotta e spinaci is a traditional Italian dish that has been enjoyed for centuries. The dish is believed to have originated in the northern regions of Italy, where spinach and ricotta cheese were readily available. The dish has since become popular throughout Italy and is now enjoyed all over the world.

Dietary considerations

Vegetarian

Variations

There are many variations of gnocchi, including potato gnocchi, pumpkin gnocchi, and even sweet potato gnocchi. Each variation has its own unique flavor and texture, making them all delicious in their own way.

Presentation and garnishing

Gnocchi di ricotta e spinaci is typically served in a bowl or on a plate, with the sauce poured over the top. The dish can be garnished with fresh basil, grated Parmesan cheese, or a drizzle of olive oil.

Tips & Tricks

To make the perfect gnocchi, be sure to use fresh ricotta cheese and spinach. The dough should be rolled out into small balls and boiled until they float to the surface. Be sure not to overcook the gnocchi, as they can become mushy. Serve the dish hot, with a side of crusty bread for dipping in the sauce.

Side-dishes

Gnocchi di ricotta e spinaci is typically served as a main course, but can also be served as a side dish. It pairs well with a variety of vegetables, such as roasted asparagus or sautéed mushrooms.

Drink pairings

Gnocchi di ricotta e spinaci pairs well with a variety of wines, including Chianti, Pinot Noir, and Sangiovese. For a non-alcoholic option, try pairing the dish with a sparkling water or lemonade.