Serious Eats: Recipes
James Peterson's Spinach Gnocchi
Spinach pasta was a staple in my household when I was growing up. Us kids thought the weird green color was funny and my mom figured the extra vegetable couldn't hurt. Whether or not those supermarket noodles actually contained spinach was almost beside the point—it was the color that counted.
These days, I'm still fascinated by green pasta, so cooking up a batch of James Peterson's Spinach Gnocchi from Vegetables was an easy sell. These gnocchi are potato-free, instead relying on flour and ricotta cheese to turn the leafy green into a hand-rolled treat. Rolling out gnocchi is definitely a process, but it's easy and kind of like playing with Play-Doh. (Peterson includes great step-by-step photos for this recipe.) Once boiled, the gnocchi are ready to use in a hot butter sauce or a creamy (and even richer) gratin.
Reprinted with permission from Vegetables, Revised by James Peterson. Copyright 2012. Published by Ten Speed Press. Available wherever books are sold. All rights reserved.