Brazilian recipe
Homemade ricotta gnocchi: quick and light (Nhoque de ricota : e)
Whip up these delicate, flavourful ricotta and spinach gnocchi. It is a simple, speedy dish perfect for a special lunch or dinner.
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Ingredients
1 cup spinach, cooked and well-drained
300 g fresh ricotta, passed through a sieve
60 g grated Parmesan cheese
3 tablespoons all-purpose flour
1 egg
Salt to taste
Black pepper to taste
300 g fresh ricotta, passed through a sieve
60 g grated Parmesan cheese
3 tablespoons all-purpose flour
1 egg
Salt to taste
Black pepper to taste
Where to find ingredients
You can find fresh ricotta and Parmesan at local supermarkets or dedicated deli counters. Fresh spinach is widely available in the produce section of local markets and food stores.
Preparation method
- Boil the spinach in salted water for about 5 minutes.
- Drain the spinach well 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 you achieve a smooth and firm dough.
- Shape the dough into small balls to form the gnocchi.
- Cook the gnocchi in a large pot of boiling water with a pinch of salt.
- Remove the gnocchi from the water as soon as they float to the surface.
- Serve the gnocchi with your preferred sauce, such as a tomato or cheese-based sauce.
Observations
Ricotta gnocchi is a light and delicious choice for those looking for a homemade pasta with a twist. Its soft texture and delicate flavour make it an excellent alternative to traditional potato gnocchi. This recipe is practical for everyday cooking and suits all tastes, pairing perfectly with a wide variety of sauces.
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