in Italy

Roman spinach gnocchi

updated

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Ingredients for 4 servings:

  • 450 g leaf spinach, frozen
  • 1 cup ricotta or country cream cheese
  • 50 g flour
  • 1 egg(s)
  • nutmeg, salt
  • salt and pepper
  • 400 g tomatoes, pureed
  • salt and pepper
  • some olive oil
  • 50 g cheese (pizza cheese)
  • basil, fresh

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sauté the spinach until soft and finely chop. Mix the ricotta, flour, and egg with the spinach, season the mixture with salt, pepper, and nutmeg, and let it simmer. Dip two spoons in water, use them to form dumplings from the dough, and gently cook them in lightly simmering salted water for about 6 minutes (do not let them boil). Pour olive oil into an ovenproof dish, add the gnocchi, sprinkle with pizza cheese, and bake in the oven for about 10 minutes. Bring the passata to a boil and season with salt and pepper. Spoon a little sauce onto each serving plate and arrange the gnocchi on top with fresh basil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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