Ricotta and Spinach Gnocchi with a Canadian Chinese Twist

Ingredients

In this Canadian Chinese adaptation, the traditional Italian gnocchi recipe is enhanced with the addition of ginger, garlic, and soy sauce. The gnocchi are pan-fried instead of boiled, giving them a crispy texture. The dish is finished with a drizzle of hoisin sauce, adding a sweet and tangy element to the flavors. We alse have the original recipe for Gnocchi di ricotta e spinachi, so you can check it out.

• 2 cups (470ml) ricotta cheese 2 cups (470ml) ricotta cheese
• 1 cup (240ml) cooked spinach, squeezed dry and finely chopped 1 cup (240ml) cooked spinach, squeezed dry and finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• Vegetable oil, for frying Vegetable oil, for frying
• Hoisin sauce, for serving Hoisin sauce, for serving
• Green onions, sliced, for garnish Green onions, sliced, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 15g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ricotta cheese, cooked spinach, minced garlic, grated ginger, soy sauce, and sesame oil. Mix well.
2. 2.
   Gradually add the flour and salt to the ricotta mixture, stirring until a soft dough forms.
3. 3.
   Divide the dough into small portions and roll each portion into a rope about 1/2 inch (1.3cm) thick.
4. 4.
   Cut the ropes into bite-sized pieces, about 1 inch (2.5cm) long.
5. 5.
   Heat vegetable oil in a large skillet over medium heat. Add the gnocchi in a single layer and cook until golden brown and crispy on all sides, about 3-4 minutes per side.
6. 6.
   Remove the gnocchi from the skillet and drain on a paper towel-lined plate.
7. 7.
   Serve the pan-fried gnocchi with a drizzle of hoisin sauce and garnish with sliced green onions.

Treat your ingredients with care...

• Ricotta cheese — Make sure to use well-drained ricotta to avoid excess moisture in the gnocchi dough.
• Spinach — Ensure the cooked spinach is thoroughly squeezed dry to prevent the gnocchi dough from becoming too wet.
• Soy sauce — Opt for low-sodium soy sauce if you prefer to control the saltiness of the dish.
• Hoisin sauce — Adjust the amount of hoisin sauce according to your taste preference for sweetness and tanginess.
• Green onions — Use fresh green onions for a vibrant garnish and added flavor.

Tips & Tricks

• To achieve a crispy exterior, make sure the gnocchi are well-drained and patted dry before frying.
• Experiment with different dipping sauces such as sweet chili sauce or black bean sauce for additional flavor variations.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the gnocchi dough.
• Serve the gnocchi as an appetizer or main course, accompanied by a side of stir-fried vegetables or a fresh salad.
• Leftover pan-fried gnocchi can be reheated in the oven for a few minutes to regain their crispiness.

Serving advice

Serve the ricotta and spinach gnocchi with a drizzle of hoisin sauce and a sprinkle of sliced green onions. Pair it with a side of stir-fried vegetables or a fresh salad for a complete meal.

Presentation advice

Arrange the pan-fried gnocchi on a serving platter, drizzle with hoisin sauce, and garnish with sliced green onions. The contrasting colors of the crispy gnocchi, dark hoisin sauce, and vibrant green onions will make the dish visually appealing.