Spinach and Ricotta Gnocchi
Crispy tender fried Gnocchi that you won't be able to stop eating

Spinach and Ricotta Gnocchi

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Ingredients

Adjust Servings:
5 Potatoes 1-1.2 Kilo
320 grams Ricotta
600 grams Spinach
1 Egg
up to 100 Grams Flour
pinch nutmeg
1 tbls Black Pepper
1 tbls Kosher Salt
50 grams Parmesan cheese
finish
bread crumbs
1/2 cup oil

Nutritional information

650
Calories
32g
Total Fat
14g
Saturated Fat
170mg
Cholesterol
760mg
Sodium
44g
Carbohydrates

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Features:
  • appetizer
  • Vegeterian
Cuisine:
  • 45 minutes
  • Serves 6
  • Medium

Ingredients

  • finish

Directions

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Spinach and ricotta gnocchi are a great first course, crispy on the outside and tender on the inside, they are a winner dish.

Although Gnocchi have many versions depends on the region of Italy it’s made in, I have chosen a variation of the northern Italy with Spinach, Ricotta and Potatoes which is pretty typical for Tuscan and Lombard regions.

The Spinach and Ricotta Gnocchi even resembles a bit Gnudi which is made out of similar ingredients however the main ingredient is semolina flour and ricotta instead of potatoes.

The finishing steps are actually a bit different. I took it to a crispy version that could be married with any kind of sauce or just eaten “as is” with a touch of lemon and Parmesan cheese.

spinach and ricotta gnocchi

Spinach and Ricotta Gnocchi guidelines

We want for as little as possible water in the dumplings.

We start by baking the potatoes and not boiling them and we use a starchy potato brand very similar to regular gnocchi .

The spinach needs to be dried out of excess water as well, we can’t have extra water in the dumpling, they will fall apart in the pan.

I even drain the ricotta for a few hours above a strainer in the fridge to lose liquids, don’t worry the dumpling will not be dry even after all the efforts to lose the extra water.

Cooking time

All the ingredients of the Spinach and Ricotta Gnocchi are already cooked so no need to place them in hot water like we do to regular gnocchi.

In this version, we coat them with bread crumbs and fry them for a few minutes to create a crispy shell on the outside.

The Spinach and Ricotta Gnocchi can be used the next day as well but take under consideration that we might need some more flour since the batter absorbed humidity in the fridge. 

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Steps

1
Done
1 hr

preparations

preheat the oven to 200°c/ 400°F.
Bake potatoes with the skin on for about 1 hr. and put aside to cool, peel and puree.
Bring a large saucepan of salted water to the boil and Rinse the spinach for about 4 minutes.
Squeeze the spinach as hard as you can to remove the excess water, we want minimum amount of liquid in the dumplings.
Place the ricotta in a strainer to remove excess water and put in fridge (this can be done a few hrs. before we start to cook).

2
Done
5 minutes

Mixing

Chop spinach very thinly and place in a bowl, add the mashed potatoes, Ricotta, olive oil, egg and mix.
Add flour in small bits just as much as needed in order to reduce amount of moisture in the mixture.
When the desired density reached add the nutmeg, salt, pepper, Parmesan and mix again.

3
Done
15 minutes

shape and fry

In an iron skillet, heat the oil over medium-high heat
Shape dough into small bowls and rub in the bread crumbs.
Fry the dumplings 2 minutes from each side until golden brown.
serve hot with your favorite sauce.

Yaron Kimhi

Yaron has been cooking since he was 15 years old and only on his early 20’s started to work professionally in restaurants, specializing in French, Italian and Japanese cuisines. After owning a few restaurants, the focus became more of the online culinary aspects of this fascinating profession.
when not cooking, or talking about food (most of the time), Yaron practice Yoga and the morning routine has to include Yoga practice.

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