Spinach and Ricotta Gnocchi

Spinach and Ricotta Gnocchi
Photo by www.epicurious.com


  • 2 cups whole-milk ricotta cheese
  • 2 large egg yolks
  • ½ teaspoon ground black pepper
  • 1 pinch ground nutmeg
  • 4 tablespoons butter
  • ½ teaspoon salt
  • 1 cup freshly grated Parmesan cheese
  • + 2 more ingredients
    • ½ cup all purpose flour
    • 4 6-ounce packages ready-to-use baby spinach leaves

Cook spinach in large pot of boiling salted water just until wilted, stirring occasionally, about 2 minutes. Drain. Squeeze out liquid. Chop spinach. Mix spinach, ricotta, 1/2 cup Parmesan, 1/2 cup flour, egg yolks, salt, pepper and nutmeg in bowl until slightly sticky dough forms. Dust baking sh...

View full recipe at Epicurious


Best Wine Deals

See More Deals

Snooth Media Network