Most of my experience with gnocchi is with the potato kind. I do love it, but it takes time. By the time the potatoes have baked, an hour has already gone by. Then you have to let it cool, and then finally set about mixing everything together. But with ricotta gnocchi, you can start with the mixing. It makes this version a perfectly legitimate weeknight meal.
I actually made my own ricotta for the meal, but that certainly isn't necessary. And while it makes potato gnocchi seem excessive, it comes out just as light and heavenly. A light tomato sauce wouldn't be bad, nor would a béchamel (which the Silver Spoon recommends). But I just sprinkled with a little more of the Parmesan and called it a day. Oh, and I almost forgot: That's all because of the spinach, which adds some much needed color, and a depth a flavor that would escape the cheese.
- 2 1/4 pounds fresh spinach, cooked and drained
- 1 1/2 cups ricotta cheese
- 4 tablespoons Parmesan, grated
- 2 egg yolks, lightly beaten
- 1/4 cup butter, melted
- Salt and pepper
1. Chop the cooked and drained spinach, and toss in a large bowl. Add the ricotta, egg yolks, and half the parmesan. Season with salt and pepper.
2. Lightly dust the work area with flour and your hands. Then begin to form the mixture into small spheres, about the size of golf balls.
3. Bring a large pot of water to a boil. When ready, gently drop a few of the balls into the water. When they rise to the top remove. They won’t be in the water for very long.
4. Sprinkle with the remaining parmesan and serve.