Spinach and Ricotta Gnocchi
Crispy tender fried Gnocchi that you won't be able to stop eating
Spinach and Ricotta Gnocchi guidelines
We want as little water as possible in the dumplings. We start by baking the potatoes instead of boiling them, and we use a starchy potato variety very similar to regular gnocchi. The spinach needs to be dried out of any excess water too — we can't have extra water in the dumplings, or they'll fall apart in the pan. I even drain the ricotta for a few hours over a strainer in the fridge to lose the extra liquid. Don't worry — the dumplings won't be dry even after all that effort to shed the extra water.Cooking time
All the ingredients in the spinach and ricotta gnocchi are already cooked, so there's no need to drop them in hot water like we do with regular gnocchi.In this version, we coat them in breadcrumbs and fry them for a few minutes to create a crispy shell on the outside.
The spinach and ricotta gnocchi work great the next day too, but keep in mind you might need a bit more flour since the dough absorbs moisture in the fridge.
Method
- 1
preparations· 1 hr
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
Mixing· 5 minutes
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
shape and fry· 15 minutes
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.
Jaron Kimhi
Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.
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