Finally, I have a delicious recipe -- that you don't have to eat with a spoon -- for all those little ones without teeth. I keep talking to parents whose 12, 13 even 14 month olds still don't have teeth. They really want to move beyond purees, but need a recipe soft enough for their little ones to chew (or gum). These spinach gnocchi balls are so heavenly that Kenya only got his mitts on 8 or so before the grownups had eaten them all up!
This is a recipe that Popeye would be proud of. Packed with spinach and creamy ricotta, these little morsels are like soft pillows_ delicate and so easy to make. You could even serve them with a little red sauce, but for easier cleanup, I highly recommend just a little sprinkle of parmesan cheese and that's it!
We used these to make this recipe_
Photo by Maren Caruso
Spinach Gnocch-wee (makes 40 small gnocchi balls)
- 10 oz Block Frozen Chopped Spinach
- 1 Cup Whole Milk Ricotta Cheese
- 2/3 Cup Parmesan Cheese, plus 2 tbsp for sprinkling before serving.
- 1 Egg Yolk
- 2 Tbsp Flour, plus more for dusting your hands while rolling
1. Defrost the brick of frozen spinach (you can also do this in the microwave).
2. Squeeze ALL (and I mean ALL) of the water out of the spinach in small handfuls (I use my hands and do it over a bowl to make sure I don’t lose any spinach).
3. Place all of the ingredients in a food processor and pulse. You want to make sure the spinach is in tiny pieces and the mixture is thoroughly combined.
4. Dust your hands with a little flour so the mixture doesn’t stick to your hands.
5. Take 1 teaspoon of the spinach mixture and roll into tiny balls. Place on a plate covered with waxed paper or parchment.
6. Bring a large pot of water to a boil for cooking the gnocchi.
7. Add the gnocchi to the water in batches and cook for 3 minutes or until they rise to the surface.
8. Using a slotted spoon, remove the gnocchi to a plate or bowl.
9. Sprinkle with parmesan cheese, cool and serve.
*After step 5, place on sheet tray and freeze for 30 minutes. Transfer to a ziploc bag, label and freeze up to 4 months. When ready, thaw to room temperature and follow steps 6-9.