Spinach Gnocchi
Ingredients
- 10 ounces 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 tablespoons all purpose flour, plus more for dusting your hands while rolling
- 1 teaspoon salt
Instructions
- Defrost the brick of frozen spinach (you can also do this in the microwave).
- 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).
- 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.
- Dust your hands with a little flour so the mixture doesn’t stick to your hands.
- Take 1 teaspoon of the spinach mixture and roll into tiny balls. Place on a plate covered with waxed paper or parchment.
- Bring a large pot of water with salt to a boil for cooking the gnocchi.
- Add the gnocchi to the water in batches and cook for 3 minutes or until they rise to the surface.
- Using a slotted spoon, remove the gnocchi to a plate or bowl.
- 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.
Nutrition
Calories: 25kcal | Carbohydrates: 1g | Protein: 2g | Fat: 1g | Cholesterol: 10mg | Sodium: 40mg
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