Brazilian recipe
Homemade ricotta gnocchi (nhoque de ricota): light and tender
Whip up these light, melt-in-the-mouth ricotta and spinach gnocchi. A fuss-free, delicious recipe perfect for a quick yet special weeknight dinner.
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Ingredients
1 cup cooked spinach, 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 in the chiller section of major supermarkets like FairPrice Finest or Cold Storage. For fresh spinach, check the vegetable aisle of any wet market or local supermarket. All-purpose flour and eggs are pantry staples available at any neighbourhood grocery store.
Preparation method
- Blanch the spinach in boiling 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 pepper
- Mix and knead by hand until you have a smooth, firm dough
- Roll the dough into small, bite-sized balls to form your gnocchi
- Drop the gnocchi into a pot of boiling salted water
- Wait for them to rise to the surface, which signals they are cooked
- Drain and serve immediately with your favourite red or cheese-based sauce
Observations
Ricotta gnocchi is a fantastic, lighter alternative to the traditional potato-based version. These little pillows are incredibly soft and boast a delicate flavour that pairs beautifully with a variety of sauces, from a punchy tomato base to a silky cheese sauce. It is a straightforward, homemade pasta dish that is sure to become a family favourite.
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