Brazilian recipe
Ricotta Gnocchi with Spinach (Nhoque de ricota)
Make a light, flavourful gnocchi with ricotta and spinach. An easy, quick recipe for a special lunch or dinner.
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Ingredients
1 cup cooked spinach, well drained
300 g fresh ricotta, pressed 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, pressed 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
Look for spinach in the fresh produce section, and buy ricotta, Parmesan, flour, and eggs from the dairy and baking aisles. Fine salt and black pepper are standard pantry staples; if needed, use fresh ricotta as the best substitute for the ricotta specified here.
Preparation method
- Cook the spinach in boiling salted water for about 5 minutes
- Drain the spinach well and chop it finely
- In a bowl, mix the chopped spinach, the sieved ricotta, the egg, the grated Parmesan cheese, the all-purpose flour, the salt and the black pepper
- Knead with your hands until you have a smooth, firm dough
- Shape the dough into small balls to make the gnocchi
- Cook the gnocchi in boiling water with a pinch of salt
- Remove the gnocchi from the water as soon as they rise to the surface
- Serve the gnocchi with your favourite sauce, such as tomato sauce or cheese sauce
Observations
Ricotta gnocchi is a light and delicious option for anyone looking for a homemade pasta dish with a difference. Its soft texture and delicate flavour make it an excellent alternative to traditional potato gnocchi. This recipe is practical for everyday cooking and appeals to all tastes, making it perfect with a wide range of sauces.
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