![Ricotta and Spinach Gnocchi with Tomato Sauce](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/ricotta-and-spinach-gnocchi-with-tomato-sauce--232a373f-8267-4a52-a9ac-1c51e36b0ecd.png)
Recipe
Ricotta and Spinach Gnocchi with Tomato Sauce
Delightful Ricotta Spinach Gnocchi: A Taste of Italy
4.7 out of 5
Indulge in the flavors of Italy with this authentic recipe for Ricotta and Spinach Gnocchi. These pillowy dumplings, made with ricotta cheese and spinach, are served with a rich tomato sauce that will transport you to the heart of Italian cuisine.
Metadata
Preparation time
30 minutes
Cooking time
20 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Mediterranean, Gluten-free (with appropriate flour substitution), Low-carb (in moderation), Nut-free
Allergens
Dairy (ricotta cheese), Eggs, Gluten (unless using gluten-free flour)
Not suitable for
Vegan, Dairy-free, Paleo, Keto, High-protein
Ingredients
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500g (2 cups) ricotta cheese 500g (2 cups) ricotta cheese
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300g (10.5 oz) fresh spinach, blanched and chopped 300g (10.5 oz) fresh spinach, blanched and chopped
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200g (1.5 cups) all-purpose flour 200g (1.5 cups) all-purpose flour
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2 large eggs 2 large eggs
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1/2 teaspoon salt 1/2 teaspoon salt
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1/4 teaspoon black pepper 1/4 teaspoon black pepper
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1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
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2 cups (470ml) tomato sauce 2 cups (470ml) tomato sauce
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Grated Parmesan cheese, for garnish Grated Parmesan cheese, for garnish
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Fresh basil leaves, for garnish Fresh basil leaves, for garnish
Nutrition
- Calories (kcal / KJ): 350 kcal / 1465 KJ
- Fat (total, saturated): 12g, 7g
- Carbohydrates (total, sugars): 42g, 6g
- Protein: 18g
- Fiber: 4g
- Salt: 1.5g
Preparation
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1.In a large mixing bowl, combine the ricotta cheese, chopped spinach, flour, eggs, salt, black pepper, and nutmeg. Mix well until a soft dough forms.
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2.Divide the dough into small portions and roll each portion into a long rope, about 1 inch in diameter.
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3.Cut the ropes into bite-sized pieces and gently press each piece with a fork to create ridges.
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4.Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, indicating they are cooked. Remove with a slotted spoon and set aside.
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5.In a separate saucepan, heat the tomato sauce over medium heat until warmed through.
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6.Serve the cooked gnocchi with the tomato sauce. Garnish with grated Parmesan cheese and fresh basil leaves.
Treat your ingredients with care...
- Ricotta cheese — Make sure to use a good quality ricotta cheese for the best results. If the ricotta is too wet, drain it in a cheesecloth-lined sieve for a few hours before using.
- Spinach — Blanch the spinach in boiling water for a minute, then immediately transfer to an ice bath to stop the cooking process. Squeeze out any excess water before chopping.
Tips & Tricks
- Be gentle when mixing the dough to avoid overworking it, as this can result in dense gnocchi.
- Dust your hands and work surface with flour when rolling the dough ropes to prevent sticking.
- To freeze the gnocchi, arrange them in a single layer on a baking sheet and freeze until firm. Transfer to a freezer bag or container for long-term storage.
- Experiment with different herbs and spices in the tomato sauce, such as oregano, basil, or red pepper flakes, to customize the flavors.
- Serve the gnocchi with a sprinkle of extra virgin olive oil for added richness.
Serving advice
Serve the Ricotta and Spinach Gnocchi hot, garnished with grated Parmesan cheese and fresh basil leaves. Pair it with a side salad or crusty bread to complete the meal.
Presentation advice
Arrange the gnocchi neatly on a plate, drizzle the tomato sauce over them, and sprinkle with grated Parmesan cheese. Garnish with a few fresh basil leaves for a pop of color.
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