Brazilian recipe
Homemade ricotta gnocchi (nhoque de ricota): easy and light
Whip up these light, melt-in-your-mouth ricotta and spinach dumplings. It's a quick, fuss-free recipe perfect for a special weeknight dinner.
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Ingredients
1 cup cooked and well-drained spinach
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
Find fresh ricotta in the dairy section of your local supermarket, often near the specialty cheeses. For spinach, pick up fresh bunches from the produce aisle; if you prefer, frozen spinach is available in the freezer section but ensure you squeeze all the excess water out. All-purpose flour and eggs can be found in the baking and dairy aisles, respectively. Parmesan cheese is usually located in the cheese or deli section—look for blocks to grate yourself for the best flavor.
Preparation method
- Boil the spinach in salted water for about 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 get a firm and consistent dough
- Roll the dough into small balls to form the gnocchi
- Cook the gnocchi in a pot of boiling water with a pinch of salt
- Carefully remove the gnocchi as soon as they float to the surface
- Serve your gnocchi with your favorite sauce, such as a rich tomato or creamy cheese sauce
Observations
Ricotta gnocchi is a fantastic, lighter alternative to traditional potato-based gnocchi. With a delicate texture and subtle flavor, these little dumplings are a real treat and incredibly easy to pull together. They pair beautifully with almost any sauce, making them a versatile choice for your next home-cooked meal.
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