Spinach And Ricotta Gnocchi Food

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SPINACH & RICOTTA GNOCCHI



Spinach & ricotta gnocchi image

These luxurious gnocchi are both light and spoilingly rich at the same time

Provided by Celia Brooks Brown

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 9

200g young spinach, washed
small handful parsley leaves, finely chopped
1 garlic clove, crushed
140g ricotta
85g plain flour
2 eggs
100g freshly grated vegetarian Parmesan-style cheese, plus extra to serve
freshly grated nutmeg
olive oil and rocket, to serve

Steps:

  • Boil the kettle. Place the spinach in a large bowl and pour boiling water over it. Leave for 2 mins until wilted, then drain thoroughly. Leave to cool, then wrap a clean tea towel around the spinach. Hold it over the sink and squeeze out as much water as possible. Finely chop.
  • Place the spinach, parsley, garlic, ricotta, flour, eggs, cheese and a generous grating of nutmeg into a large bowl and season with salt and pepper. Use a fork to stir very thoroughly until everything is completely mixed. Using wet hands, form the mixture into walnut-size balls. Place on a large plate or tray and refrigerate for at least 30 mins.
  • When ready to cook, heat the oven to warm and bring a large pan of water to the boil. Reduce the heat to medium and drop in batches of about 8-10 gnocchi at a time. They will sink to the bottom, and when they rise to the top give them about 1 min more, then remove with a slotted spoon and keep warm while you cook the rest. Serve the gnocchi on warm plates drizzled with olive oil and scattered with rocket and more cheese.

Nutrition Facts : Calories 287 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 20 grams protein, Sodium 0.86 milligram of sodium

SPINACH AND RICOTTA GNOCCHI



Spinach and Ricotta Gnocchi image

Categories     Egg     Vegetarian     High Fiber     Parmesan     Ricotta     Spinach     Boil     Bon Appétit

Yield Makes 8 first-course servings

Number Of Ingredients 9

4 6-ounce packages ready-to-use baby spinach leaves
2 cups whole-milk ricotta cheese (about 16 ounces)
1 cup freshly grated Parmesan cheese
1/2 cup (about) all purpose flour
2 large egg yolks
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Generous pinch of ground nutmeg
1/4 cup (1/2 stick) butter, melted

Steps:

  • Cook spinach in large pot of boiling salted water just until wilted, stirring occasionally, about 2 minutes. Drain. Squeeze out liquid. Chop spinach.
  • Mix spinach, ricotta, 1/2 cup Parmesan, 1/2 cup flour, egg yolks, salt, pepper and nutmeg in bowl until slightly sticky dough forms.
  • Dust baking sheet with flour. Working in batches and using floured hands, roll 1/4 cup dough on floured work surface to form 5-inch-long rope. Cut rope into 1-inch pieces. Roll each piece between palms to form oval. Transfer gnocchi to prepared baking sheet. Repeat rolling, cutting and shaping with remaining dough. Working in batches, add gnocchi to pot of boiling salted water; cook until gnocchi rise to surface. Cook 4 minutes longer. Using slotted spoon, remove gnocchi from water; drain. Place in serving dish.
  • Pour butter over gnocchi; toss. (Can be made 1 day ahead. Cover; chill. Reheat in 400°F oven about 10 minutes.) Sprinkle with 1/2 cup Parmesan. Season with salt and pepper.

SPINACH AND RICOTTA GNOCCHI



Spinach and Ricotta Gnocchi image

This is a gnocchi that Popeye would be proud of. Packed with spinach and creamy ricotta, these little morsels are like soft pillows--delicate yet so easy to make. You could serve them with a little red sauce, but for easier cleanup, I highly recommend just a sprinkle of Parmesan cheese and that's it!

Provided by Catherine McCord

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

Kosher salt
One 10-ounce box frozen chopped spinach, thawed
1 cup whole-milk ricotta cheese
2/3 cup freshly grated Parmesan cheese, plus 2 tablespoons for serving
1 egg yolk
2 tablespoons all-purpose flour, plus more for dusting

Steps:

  • Bring a large pot of salted water to a boil.
  • Squeeze the spinach completely dry, in small handfuls, over a bowl. Transfer the spinach to a food processor. Add the ricotta, 2/3 cup Parmesan, they egg yolk and 2 tablespoons flour; pulse until the spinach is very finely chopped and the mixture is thoroughly combined.
  • Lightly dust your hands with flour so the mixture doesn't stick to your hands.
  • Scoop 1 teaspoon of the spinach mixture and roll into a ball. Place on a plate and cover with wax paper or parchment. Repeat with the remaining mixture. You should have about 40 gnocchi.
  • Working in batches, boil the gnocchi until they rise to the surface, about 3 minutes. Drain the gnocchi with a slotted spoon or mesh spider and transfer to a plate or bowl. Sprinkle with Parmesan, let cool slightly and serve.

SPINACH AND RICOTTA GNOCCHI



Spinach and Ricotta Gnocchi image

Coated in an herb butter (recipe included) and sprinkled with Parmesan cheese, these little dumplings are mouthwatering! Cooling time not added to cooking time.

Provided by Julie Bs Hive

Categories     Spinach

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

36 ounces fresh spinach, tough stems removed (2 lb 4 oz)
1 1/2 cups ricotta cheese
1 cup freshly grated parmesan cheese
3 eggs, lightly beaten
1 pinch freshly grated nutmeg
2/3 cup all-purpose flour, plus more
all-purpose flour, for dusting
salt and pepper
1/2 cup unsalted butter
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh sage

Steps:

  • Wash the spinach, then place in a pan with just the water that clings to its leaves. Cover. Cook over low heat for 6-8 minutes or until wilted. Drain well and set aside.
  • Squeeze out as much liquid as possible then finely chop the spinach. A processor works well for this. Place the spinach in a bowl along with the ricotta cheese, half the Parmesan cheese, the eggs, nutmeg and season to taste with salt and pepper. Beat until thoroughly combined. Sift in the flour and lightly work it into the mixture, adding enough to make a workable mixture. Cover with plastic wrap and chill for 1 hour.
  • With floured hands, break off small pieces of the mixture and roll into walnut-size balls. Handle as little as possible, they are delicate. Lightly dust the gnocchi with flour.
  • Bring a large pan of salted water to the boiling point. Add the gnocchi and cook 2-3 minutes until they rise to the surface. Remove from pan and drain well.
  • Meanwhile, melt the butter for the herb mixture in a large, heavy-bottom skillet over low heat. Add the oregano and sage and cook, stirring, for 1 minute. Add the gnocchi and toss gently to coat. Transfer to serving dish and sprinkle with the remaining Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 672.2, Fat 47.4, SaturatedFat 28, Cholesterol 288.7, Sodium 738.1, Carbohydrate 31.2, Fiber 7.4, Sugar 2.1, Protein 35.3

SPINACH AND RICOTTA GNOCCHI WITH QUICK TOMATO SAUCE



Spinach and Ricotta Gnocchi With Quick Tomato Sauce image

Provided by Anne Burrell

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

2 pounds fresh ricotta cheese, wrapped in cheesecloth and hung overnight in refrigerator
1 (9-ounce box) frozen spinach, defrosted and water squeezed out
4 eggs
2 cups grated Parmigiano-Reggiano, plus more for sprinkling
2 to 3 grates fresh nutmeg
Kosher salt
1/4 to 1/2 cup all-purpose flour, plus more for the outside of the gnocchi
Semolina, for holding the gnocchi
12 to 15 super-ripe plum tomatoes
Extra-virgin olive oil
1 small onion, finely diced
Kosher salt
Pinch crushed red pepper flakes
2 cloves garlic, smashed and finely chopped
6 to 7 basil leaves, cut into a chiffonade
Grated Parmigiano-Reggiano, for garnish

Steps:

  • Unwrap the ricotta cheese from the cheesecloth; the texture should be pretty dry and crumbly. If it is really dry (this is good) pass it through the food mill with the biggest holes. Put the cheese into a large bowl.
  • Finely chop the squeezed spinach and add it to the ricotta. Add the eggs, grated Parmigiano-Reggiano and nutmeg. Mix until well combined. Taste and season with salt, if needed. Add in 1/4 cup of flour. If the mixture is still very wet, add in the remaining 1/4 cup of flour.
  • Dust a sheet tray generously with flour. Coat another sheet tray generously with semolina flour. Fill a pastry bag with the ricotta/spinach mixture. Pipe 1 1/2-inch balls of the cheese mixture onto the all-purpose flour lined tray. Shake the tray around to coat the balls in flour. Roll each flour coated cheese piece around in your hand to form a ball. Do this gently so as to not squish the cheese balls. Arrange them on the semolina lined tray.
  • Bring a saucepan full of water to a boil over medium heat. Set up a bowl of ice water. In the bottom of each tomato cut an "X" in the skin. Working in batches, put the tomatoes in the boiling water for 15 to 20 seconds ONLY! Remove the tomatoes from the boiling water and put them immediately into the ice water. When the tomatoes have cooled, remove them from the ice water and the skin should come off very easily.
  • Remove the stems and seeds from the tomatoes; coarsely chop the tomatoes and reserve.
  • Coat a large straight-sided saute pan, over medium-high heat, with olive oil. Add the onions, season with salt, to taste. Toss in the crushed red pepper and cook the onions until they are soft and aromatic, about 8 to 10 minutes. Add in the garlic and cook for 2 to 3 more minutes. Stir in the tomatoes and season with salt, to taste. Bring the tomato mixture to a boil, then reduce the heat and simmer for 15 to 20 minutes. Taste and adjust the seasoning, if needed.
  • Toss in the basil just before serving.
  • Bring a large pot of well-salted water to a boil over medium heat, then reduce the heat until the water is at a simmer. Carefully add the gnocchi to the simmering water. Cook until the gnocchi float and have begun to swell, 3 to 5 minutes.
  • On individual serving plates, spoon some sauce on each plate and spread it out until it becomes a 4 to 5-inch circle.
  • Using a spider or long handled mesh strainer, carefully remove the gnocchi from the cooking water, blot on a tea towel and arrange 5 gnocchi on each circle of sauce. Sprinkle with Parmigiano-Reggiano and serve.

GNOCCHI DI RICOTTA E SPINACI (RICOTTA AND SPINACH GNOCCHI )



Gnocchi Di Ricotta E Spinaci (Ricotta and Spinach Gnocchi ) image

This recipe for Gnocchi di ricotta e spinaci with herbed butter is one I have adapted from a recipe I found in the 22 October 2005 Melbourne 'Good Weekend' magazine. Melbourne has a very large Italian population, there's an Italian restaurant in most shopping centres and Italian recipes are abundant in all our magazines and in the cooking sections of our newspapers. In making the herb butter, select a couple of herbs you like from those suggested below or any others that you prefer. The gnocchi can be served over pasta, or as a side-dish or on their own as a light meal with salad greens.

Provided by bluemoon downunder

Categories     Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1 kg spinach
1 1/2 cups ricotta cheese, low-fat is fine (I've found it makes no appreciable difference to the taste)
4 tablespoons parmesan cheese, freshly grated
1 pinch nutmeg
2 egg yolks, lightly beaten
salt, to taste
fresh ground black pepper, to taste
plain flour, for dusting
1/4 cup butter, melted
1 pinch rosemary, to taste (optional)
1 pinch sage, to taste (optional)
1 pinch oregano, to taste (optional)
1 pinch marjoram, to taste (optional)

Steps:

  • Cook the spinach over a low-medium heat, in just the water that was still clinging to the leaves after you had washed it, for 5 minutes; drain; squeeze out as much of the remaining liquid as possible, chop finely and place in a medium-large-sized bowl.
  • Add the ricotta, half the parmesan, the nutmeg and the egg yolks and season to taste with the salt and freshly ground pepper; shape the mixture into balls and dust lightly with flour.
  • Bring a large pan of lightly salted water to the boil, add the gnocchi, a few at a time and, once they rise to the surface, remove them with a slotted spoon, set aside on a serving dish and keep warm; once all the gnocchi have been cooked, melt the butter and add to it the herbs of your choice; pour the herbed butter over the gnocchi; sprinkle with the remaining parmesan and serve.

Nutrition Facts : Calories 366.1, Fat 27.9, SaturatedFat 16.7, Cholesterol 176.3, Sodium 436.8, Carbohydrate 12.4, Fiber 5.5, Sugar 1.4, Protein 20.8

SPINACH AND RICOTTA CHEESE GNOCCHI



Spinach and Ricotta Cheese Gnocchi image

Spinach and ricotta gnocchi are a first course reserved for my very favorite guests...and they are a traditional Tuscan favorite! These have a vibrant forest green color and are light and fluffy. As with most dough preparations for gnocchi, it is the amount of flour used that will determine if their texture is light or leaden. Be sure to really squeeze as much water as possible out of the spinach or you will end up using too much flour. Patience is a virtue when making gnocchi.

Provided by MsPia

Categories     European

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 1/2 cups whole milk ricotta cheese
2 lbs fresh spinach, washed and stemmed
2/3 cup parmigiano-reggiano cheese, grated
2 large eggs
12 mint leaves, minced
1 teaspoon sea salt
1/2 teaspoon nutmeg, grated
1 dash white pepper
1 3/4 cups all-purpose flour, approximately
12 tablespoons unsalted butter
10 small sage leaves, minced

Steps:

  • Drain the ricotta cheese in a cheesecloth-lined strainer set over a bowl until it is very dry. Transfer the cheese to a large bowl and set it aside.
  • Cook the spinach in batches in a covered large soup pot with no additional water until the spinach has wilted. Drain it in a colander, and when cool enough to handle, squeeze the spinach as dry as possible with your hands to remove excess water. You should have about 2 cups of squeezed spinach.
  • Chop the spinach coarsely, then purée it in a blender or food processor until it is very smooth. Transfer the spinach to the bowl with the cheese and stir in 1/3 cup of the grated cheese, eggs, mint, salt, nutmeg and pepper, and mix well. Begin adding the flour a little at a time until a soft dough is obtained and is not sticking to your hands.
  • It is easier to form the gnocchi if the dough is refrigerated for several hours or overnight.
  • Lightly flour a work surface. Using two soupspoons, shape heaping tablespoons of the dough into an oval or egg shape then gently slide the dough off the spoon onto the floured surface.
  • Bring a large pot of salted water to the boil. With a spoon, scoop up about 8 to 10 gnocchi at a time and add them to the water. Boil them until they float.
  • Meanwhile, melt the butter in a large sauté pan and stir in the sage leaves. Cover the pan and keep the sauce warm.
  • Use a slotted spoon to remove and transfer the gnocchi to the sauce tossing them gently until well coated with the sauce.
  • Divide between 8 individual plates and sprinkle with the remaining 1/3 cup of cheese. Serve hot.

Nutrition Facts : Calories 459.1, Fat 31.1, SaturatedFat 19, Cholesterol 142.7, Sodium 578.6, Carbohydrate 27.8, Fiber 3.3, Sugar 0.9, Protein 19

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