Brazilian recipe
Homemade ricotta gnocchi (Nhoque de ricota)
Whip up these light, delicate gnocchi featuring a nutritious spinach and ricotta blend—a perfect quick meal for a refined lunch or dinner.
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Ingredients
1 cup cooked and well-drained spinach
300g fresh ricotta, passed through a sieve
60g grated Parmesan cheese
3 tbsp all-purpose flour
1 large egg
Salt to taste
Black pepper to taste
300g fresh ricotta, passed through a sieve
60g 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 spinach at local Gambian markets or supermarkets in the Greater Banjul area. For the best texture, ensure your ricotta is well-drained of excess whey. If fresh Parmesan is unavailable, a high-quality aged hard cheese serves as an excellent local substitute.
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 you achieve a smooth, firm dough.
- Shape the dough into small, bite-sized gnocchi balls.
- Cook the gnocchi in a large pot of boiling, salted water.
- Remove the gnocchi from the water as soon as they float to the surface.
- Serve immediately, tossed with your favorite tomato or cheese-based sauce.
Observations
Ricotta gnocchi offers a wonderfully light, velvety alternative to traditional potato-based gnocchi. With its delicate texture and subtle flavor, this homemade pasta is a sophisticated choice for any day of the week. It pairs beautifully with a variety of sauces, making it a versatile addition to your culinary repertoire that is sure to impress.
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