Description
A delightful recipe for Green Gnocchi made with wild spinach, ricotta cheese, and a touch of nutmeg.
Ingredients
Scale
- 2 cups fresh wild spinach, washed and chopped
- 1 cup ricotta cheese
- 1 cup all-purpose flour, plus extra for dusting
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Freshly cracked black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the wild spinach and blanch for 1-2 minutes until wilted. Drain and cool under cold water. Squeeze out excess moisture and chop finely.
- In a mixing bowl, combine the chopped spinach, ricotta cheese, egg, salt, nutmeg, and Parmesan cheese. Mix until well combined.
- Gradually add the flour, mixing until a soft dough forms. If the dough is too sticky, add a little more flour as needed.
- On a floured surface, divide the dough into four portions. Roll each portion into a long rope, about 1/2 inch thick. Cut the ropes into 1-inch pieces to form the gnocchi. Use a fork to gently press down on each piece to create ridges.
- Bring another pot of salted water to a gentle boil. Carefully drop the gnocchi into the water in batches. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
- In a large skillet, heat olive oil over medium heat. Add the cooked gnocchi and sauté for 2-3 minutes until lightly golden. Season with freshly cracked black pepper and serve immediately.
Notes
- Ensure to squeeze out as much moisture as possible from the spinach to prevent the dough from becoming too sticky.
- Feel free to add your choice of herbs for additional flavor.
- Leftover gnocchi can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 1g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg