Brazilian recipe
Homemade Ricotta Gnocchi (Nhoque de ricota)
Craft light, flavorful dumplings with ricotta and spinach. This simple, elegant pasta is a wonderful alternative to traditional potato gnocchi.
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Ingredients
1 cup cooked and well-drained spinach
300 g fresh ricotta, passed through a fine-mesh sieve
60 g grated Parmesan cheese
3 tbsp all-purpose flour
1 large egg
Salt to taste
Black pepper to taste
300 g fresh ricotta, passed through a fine-mesh sieve
60 g grated Parmesan cheese
3 tbsp all-purpose flour
1 large egg
Salt to taste
Black pepper to taste
Where to find ingredients
You can find fresh ricotta and baby spinach in the produce and dairy aisles of major Canadian grocery chains. If you cannot find fresh ricotta, you may use a high-quality store-bought ricotta, ensuring it is well-drained for the best texture.
Preparation method
- Boil the spinach in salted water for approximately 5 minutes.
- Drain the spinach thoroughly and chop it finely.
- In a mixing bowl, combine the chopped spinach, sieved ricotta, egg, grated Parmesan, flour, salt, and black pepper.
- Knead the mixture by hand until a consistent, firm dough forms.
- Shape the dough into small, bite-sized rounds to form the gnocchi.
- Drop the gnocchi into a pot of boiling, salted water.
- Remove the gnocchi from the water as soon as they float to the surface.
- Serve immediately with your favorite sauce, such as marinara or a creamy cheese sauce.
Observations
Ricotta gnocchi is a light, sophisticated choice for those seeking a unique homemade pasta experience. Its soft, airy texture and delicate profile offer a refreshing departure from classic potato-based versions. This recipe is straightforward enough for busy weeknights yet refined enough to impress at a special dinner, pairing beautifully with a variety of sauces.
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