Spinach and ricotta gnocchi
Preparation time: 35 min
Cooking time: 40 min
- 1 lb baby spinach
- 5 cup flour
- 8 oz grated Parmesan
- 7 oz ricotta
- 1 egg
- 1/3 cup breadcrumbs
- 2 tablespoons butter
- 3 tbsp olive oil
- 1 tsp. nutmeg
Heat the sauté pan to 2/3 of the maximum power of your stove, and wilt the baby spinach with a bit of butter, then season.
Quickly chop the spinach and place it in a mixing bowl with flour, Parmesan, ricotta, the egg and breadcrumbs.
Mix well and season with nutmeg and salt.
Bring salted water to a slow boil, then roll the mixture into oval shapes using two spoons and cook for 5 minutes.
Strain the gnocchi on a kitchen towel. Repeat with the remaining stuffing.
Heat the frying pan to 2/3 of the maximum power of your stove with the oil and butter, then place the precooked gnocchi in the pan.
Brown them for 1 minute, then turn them over using a flat metal spatula and brown each side.
Repeat this operation with all of the gnocchi.