4 - 5
- 1 cup ricotta
- 2 eggs, beaten
- 1/2 cup freshly grated Parmesan
- 2 tbsp soft unsalted butter
- Sprinkle of salt and pepper
- 12 oz (375 g) fresh spinach
- 3 to 4 tbsp all-purpose flour
- Place ricotta in a medium bowl and mash until smooth. Add egg, cheese, butter and salt and pepper, mix and set aside. Cook spinach in a small amount of lightly salted water for 1 minute. Drain and cool. Squeeze small handfuls of spinach until all liquid is removed. Finely chop by hand or in a food processor. Add to ricotta mixture. Mix well. Add 3 tablespoons of flour and mix well. If mixture seems too wet to handle, add 1 more tablespoon of flour. Prepare in the same manner as potato gnocchi. Omit the first part of step 5. Spinach gnocchi is not rolled on the back of a fork. Makes 4 to 5 portions.
A few tips before you start Starchy potatoes, such as Russets, will produce a fluffy gnocchi. • Cook the potatoes in their skins, then peel afterwards. This produces a “drier” potato and increases the fluffiness of the gnocchi. • To test potatoes for doneness, stab with a thin paring knife. The potato should fall off the knife when pulled up from the water. • Do not poke the potatoes too much as they are cooking or they will become too watery. • Nonna Maria’s secret: Always cook with love and passion!
Potato GnocchiAug 19, 2011 | | Back Issues
Life is like that piece of dough; you need to work it until it becomes familiar to you.
The Potato IndexAug 19, 2011 | | The Index
In 2009 there were 5,430 acres of potatoes in Dufferin County, yielding 15,200 pounds per acre.
Fresh Tomato SauceAug 19, 2011 | | Food
Step by Step Potato GnocchiAug 18, 2011 | | Food
Cook the potatoes in their skins, then peel afterwards. This produces a “drier” potato and increases the fluffiness of the gnocchi.