savory

Homemade Spinach Ricotta Gnocchi

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Today’s your lucky day…. The song is playing on the radio while I am thinking about a good starting line, and why not steal Sasha’s? And these Gnocchi will really make your day way better than it already was 🙂 They are incredibly intense in taste, way more than you would expect from gnocchi, and the added texture of the roasted walnuts – oh my…

I found the recipe on kuechengoetter.de, when I was looking for something creative to use some leftover spinach for. Turns out, if you don’t plan to feed an entire football team, they are rather quick to prepare and definitely worth the work! They taste sooo much better than Gnocchi bought form the store. Until now, I was however not very successful coming up with a creative side dish, but maybe you have an idea? Let me know in the comments!

Ingredients (serves 2 as a main dish and 4 as a side course):

300 g fresh spinach
100 g ricotta
2 egg yolks
3 tbsp freshly grated cheese (Gouda)
140 g wheat flour
2 cloves of garlic
2 tbsp chopped walnuts
30 g butter

Heat water in a pot. Thoroughly clean the spinach and blanch it in salt water for 1-2 minutes. Drain into a colander and refresh. Squeeze the spinach well and chop it not too finely. In a bowl, mix together spinach and ricotta. Season with salt, pepper and fresh nutmeg, and half of a garlic clove. Stir under the egg yolks and the cheese. Add the flour and knead to a firm batter.

Boil up water in a large pot and season with salt. In the meantime, take parts from the batter using a teaspoon and form them to balls (the size of a walnut) using your hands. Transfer the gnocchi to the boiling water and turn down the heat. Cook the Gnocchi for 6-8 minutes until they swim on the surface of the water. Take them out of the water with a skimmer and let them drain.

Melt the butter in a large frying pan. Chop the remaining 1.5 garlic cloves and transfer them to the frying pan together with the walnuts and the gnocchi. Fry everything until the butter turns lightly brown.

Tip: Serve together with a fresh salad (I made a tomato salad). For  a non-vegetarian course serve the gnocchi as side dish with some meat. To give the gnocchi that certain something, add 20 g of fresh sage to the frying pan when you fry them.

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