Spinach And Ricotta Cheese Gnocchi Recipes

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RICOTTA GNOCCHI



Ricotta Gnocchi image

This recipe was passed down to me from my great aunt, it is easy, authentic and delicious! The secret to making these gnocchi is to dry the ingredients as much as you can before using. Let the ricotta drain of excess water by placing it in a strainer over a bowl and leaving it in the refrigerator for at least 30 minutes before using.

Provided by Shelbi Awabdy

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 5

Number Of Ingredients 14

1 (8 ounce) container ricotta cheese
2 eggs
½ cup freshly grated Parmesan cheese
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 cup all-purpose flour, or as needed
3 tablespoons olive oil
1 tablespoon minced garlic
1 (15.5 ounce) can diced tomatoes
1 dash crushed red pepper flakes
6 basil leaves, finely shredded
Salt and pepper to taste
8 ounces fresh mozzarella cheese, cut into small chunks

Steps:

  • Stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.
  • Divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. Place in the refrigerator until ready to use.
  • Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook until softened and fragrant, about 1 minute. Pour in diced tomatoes and red pepper flakes; bring to a simmer over medium-high heat, and cook for 10 minutes. Stir in shredded basil and season to taste with salt and pepper.
  • While sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.
  • To assemble the dish, stir the cubed mozzarella cheese into the sauce and allow the heat of the sauce to soften, but not melt the cheese. Place gnocchi into a serving bowl, and spoon sauce overtop.

Nutrition Facts : Calories 442 calories, Carbohydrate 27.1 g, Cholesterol 131.1 mg, Fat 26 g, Fiber 1.7 g, Protein 22.4 g, SaturatedFat 11.9 g, Sodium 905.6 mg, Sugar 3.8 g

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 & 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.

RICOTTA GNOCCHI WITH SPINACH & GORGONZOLA



Ricotta Gnocchi with Spinach & Gorgonzola image

When my family comes for a visit, they always ask me to make this unique dish for dinner. Homemade cheesy gnocchi is topped with a rich sauce made with butternut squash, spinach and Gorgonzola.- Brud Holland, Watkins Glen, New York

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 8 servings.

Number Of Ingredients 19

3 large potatoes
3 cups reduced-fat ricotta cheese
1/4 cup grated Romano cheese
2 tablespoons olive oil
1 tablespoon kosher salt
6 large eggs
4-1/2 cups cake flour
4 quarts water
SAUCE:
2-2/3 cups cubed peeled butternut squash
1/3 cup thinly sliced fresh basil leaves
1/3 cup water
2 tablespoons plus 2 teaspoons olive oil
2 garlic cloves, peeled and thinly sliced
1-1/4 teaspoons kosher salt
3/4 teaspoon pepper
1-1/3 cups heavy whipping cream
2/3 cup crumbled Gorgonzola cheese
1-1/2 pounds fresh spinach, coarsely chopped

Steps:

  • Scrub and pierce potatoes. Bake at 400° for 50-55 minutes or until tender. Peel potatoes; press through a potato ricer or strainer into a large bowl. Cool slightly., Add ricotta and Romano cheeses, oil and salt to potato pulp; beat on low speed until smooth. Beat in eggs, 1 at a time. Add flour; mix well. On a lightly floured surface, knead 10-12 times, forming a soft dough., Divide dough into 16 portions. On a floured surface, roll each portion into a 1/2-in.-thick rope; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork., In a Dutch oven, bring water to a boil. Cook gnocchi in batches until they float, 30-60 seconds. Remove with a slotted spoon and keep warm., In a large saucepan, combine the squash, basil, water, oil, garlic, salt and pepper. Bring to a boil. Cover and cook until squash is tender, 4-6 minutes. , Stir in cream and Gorgonzola. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Add spinach; cook until spinach is wilted. Serve with gnocchi.

Nutrition Facts : Calories 833 calories, Fat 35g fat (17g saturated fat), Cholesterol 248mg cholesterol, Sodium 1420mg sodium, Carbohydrate 101g carbohydrate (10g sugars, Fiber 7g fiber), Protein 29g protein.

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 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

GRATINEED GNOCCHI WITH SPINACH AND RICOTTA



Gratineed Gnocchi with Spinach and Ricotta image

Bubbling cheeses and tender spinach elevate store-bought gnocchi (look for it in the dried-pasta section).

Categories     Milk/Cream     Pasta     Potato     Side     Broil     Vegetarian     Quick & Easy     Mozzarella     Ricotta     Spinach     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 servings

Number Of Ingredients 9

1 (1-lb) package potato gnocchi
2/3 cup heavy cream
1/2 teaspoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon ground nutmeg
3 (5-oz) packages baby spinach
1/2 cup whole-milk or part-skim ricotta
2/3 cup shredded mozzarella

Steps:

  • Preheat broiler.
  • Cook gnocchi in a 5-quart pot of boiling salted water according to package instructions (gnocchi will float to surface when done). Drain in a colander.
  • Whisk together cream, flour, salt, pepper, and nutmeg in a 12-inch ovenproof skillet, then bring to a boil over moderate heat, whisking. Continue to boil, whisking frequently, until reduced by half, about 2 minutes. Add spinach in handfuls, tossing with tongs, and cook until wilted, 2 to 4 minutes. Remove from heat, then stir in gnocchi. Spoon ricotta over gnocchi in 5 large dollops and sprinkle with mozzarella. Broil 4 to 6 inches from heat until cheese is browned and bubbling in spots, about 2 minutes. Season with pepper.

SPINACH AND RICOTTA GNOCCHI



Spinach and Ricotta Gnocchi image

Provided by Food Network

Time 38m

Yield 6 servings

Number Of Ingredients 7

2 pounds fresh spinach (about 3 bunches)
1 (16-ounce) container ricotta cheese
6 tablespoons freshly grated Parmesan, plus more for serving
2 egg yolks, lightly beaten
4 tablespoons unsalted butter, plus more for the dish
Kosher salt and freshly ground black pepper
2 handfuls fresh sage

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot salted water to a boil.
  • Cut the stems off the spinach, and soak the leaves in the sink. Wash them thoroughly.
  • Add the spinach to the boiling water and cook 1 minute. Remove spinach from the water and plunge in a large bowl of ice water to stop the cooking.
  • Drain the spinach very well, and using a clean tea towel, squeeze out the extra water. Chop the leaves very fine.
  • Put the cooked spinach in a large bowl, add the ricotta, 3 tablespoons Parmesan, egg yolks, and season with a couple pinches salt and some freshly ground black pepper. Mix well, and make sure that the ricotta crumbles into fine pieces, and mixes properly with the spinach. Shape the mixture into balls about the size of walnuts.
  • Lightly butter a 13 by 9-inch casserole dish, lay all the gnocchi in it, and dress it with a few very thin slices butter and a sprinkling of Parmesan. Cook the gnocchi at 350 degrees F for about 20 minutes, and then use the broiler for the last 5 minutes to crisp and brown the top of the spinach balls.
  • In a medium skillet, melt the remaining 1 1/2 tablespoons butter, and saute the sage until it starts to brown. Serve the gnocchi on a warm plate and dress with the sage-butter sauce, and garnish with freshly grated Parmesan.

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SPINACH AND CHEESE GNOCCHI (SPINATNOCKEN UND TOPFENNOCKEN)
For the ricotta gnocchi: Beat together the additional remaining ricotta, 3 tbsp. butter, remaining eggs, pinch of nutmeg, and salt and pepper to taste in a bowl. Stir in bread crumbs and 2 tbsp ...
From saveur.com
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SPINACH AND RICOTTA CHEESE GNOCCHI | CIAO ITALIA
Recipes; Spinach and Ricotta Cheese Gnocchi; Spinach and Ricotta Cheese Gnocchi. 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 ...
From ciaoitalia.com
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Top Asked Questions

How do you make gnocchi?
To make the gnocchi. In a bowl, mix together the spinach, ricotta, egg yolks, flour, parmesan, and 1 teaspoon salt. Stir until just combined. If the dough feels wet, add a tablespoon of flour at a time until the dough can be formed into a ball.
How do you cook spinach and ricotta cheese together?
Put the cooked spinach in a large bowl, add the ricotta, 3 tablespoons Parmesan, egg yolks, and season with a couple pinches salt and some freshly ground black pepper. Mix well, and make sure that the ricotta crumbles into fine pieces, and mixes properly with the spinach.
How do you cook gnocchi with Rosemary sauce?
Into a large pot of salted simmering water, gently drop one-third of the gnocchi at a time. Once they float to the surface, let simmer for 2 minutes or until cooked through. With a slotted spoon, drain the gnocchi and add to warm Rosemary Rosée Sauce. Adjust the seasoning.
What is spinach ricotta pasta bake?
Spinach Ricotta Pasta Bake is made with creamy ricotta and loads of spinach stirred through pasta, topped with pasta sauce, cheese and then baked until bubbly and golden. It tastes like a Spinach and Ricotta stuffed shells – but way faster to make!

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