Brazilian recipe
Homemade Ricotta Gnocchi (Nhoque de ricota)
Whip up these light and airy ricotta and spinach dumplings. This straightforward recipe makes for an elegant lunch or dinner that feels special yet effortless.
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Ingredients
1 cup cooked, well-drained spinach
300g fresh ricotta, pushed through a fine-mesh sieve
60g grated Parmesan cheese
3 tablespoons all-purpose flour
1 large egg
Salt to taste
Black pepper to taste
300g fresh ricotta, pushed through a fine-mesh sieve
60g grated Parmesan cheese
3 tablespoons all-purpose flour
1 large egg
Salt to taste
Black pepper to taste
Where to find ingredients
You can find fresh ricotta and Parmesan in the deli or refrigerated dairy sections of major supermarkets like SM Markets, Robinsons Supermarket, or Rustan's Marketplace. For a substitute, you may use a firm cottage cheese blended until smooth if ricotta is unavailable.
Preparation method
- Boil the spinach in salted water for approximately 5 minutes.
- Drain the spinach thoroughly and chop it into fine pieces.
- 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, bite-sized balls to form the gnocchi.
- Drop the gnocchi into a pot of boiling water seasoned with a pinch of salt.
- Remove the dumplings from the water as soon as they float to the surface.
- Serve warm, tossed with your preferred pasta sauce, such as a hearty tomato or creamy cheese sauce.
Observations
Ricotta gnocchi serves as a wonderful, lighter departure from the classic potato-based version, offering a delicate texture and refined flavor. This dish is exceptionally practical for busy days, yet versatile enough to impress during a dinner gathering. Whether you prefer a robust tomato sauce or a velvety cheese-based reduction, these soft dumplings are the perfect canvas for your favorite pasta pairings.
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