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Toasted Spinach Ricotta Gnocchi

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Level: Intermediate

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Description

Light, little clouds, these gnocchi are fluffy, cheesy and delicious.

Ingredients

  • 2 pounds Fresh Spinach
  • 16 ounces, weight Ricotta Cheese
  • 6 Tablespoons Grated Parmesan Cheese, Divided
  • 2  Egg Yolks
  • Salt And Pepper
  • 4 Tablespoons Butter
  • Cream, To Serve
  • Sage Leaves, As Desired, To Serve (optional)

Preparation

Preheat your oven to 350ºF. Boil some water for your spinach. Be sure to cut the stems off. Add the spinach to the boiling water and cook for 1 minute. Remove from the water and put it in ice water to stop the cooking. Make sure to drain and squeeze the spinach, you do not want it wet! Chop the spinach very fine.

Put the spinach in a nice big bowl. Add the ricotta, 4 tablespoons Parmesan, egg yolks, and a couple of pinches of salt and some freshly ground black pepper. Mix well. Use 1 teaspoon of the mixture and shape the gnocchi gently in your hands until they are the usual shape of gnocchi.

Butter a casserole dish, lay all the gnocchi in it, and dress it with a sprinkling of the remaining Parmesan. Cook at 350ºF for about 20 minutes. I like to finish my gnocchi by lightly tossing them in a skillet with butter, sage and a dash of cream. Enjoy!

Note: You can fry some sage leaves till crisp in butter to garnish, if you like.

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