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Spinach and Ricotta Gnocchi

INGREDIENTS
  • • 2½ lbs spinach, large stems removed, and more leaves for garnish
  • • 12 oz ricotta cheese
  • • 1½ cups breadcrumbs
  • • 2 whole eggs
  • • 1 tsp salt
  • • 1 tsp black pepper
  • • 1 tsp freshly ground nutmeg
  • • ½ cup 00 flour
  • • 2 Tbsp butter
  • • Garlic
  • • 2 Tbsp freshly grated Parmesan
DIRECTIONS

For the Gnocchi:

Bring to boil 1 gallon water and 1 tablespoon kosher salt in large pot. Add spinach, and cook until it is soft, approximately 1 minute. Remove spinach, and immediately place in ice water to cool. Drain spinach very well (ideally overnight). After spinach has dried, using knife, chop it very finely, and reserve in mixing bowl. Combine ricotta cheese, spinach, breadcrumbs, eggs, salt and pepper, and mix well. Using pastry spatula, fold and cut in flour, being careful not to overmix, which will make the gnocchi tough and dense.

To plate:

Cook gnocchi in large pot of boiling salted water until all gnocchi are floating at the top. Meanwhile, heat butter in large sauté pan. Add garlic, and cook it until it begins to brown. Add gnocchi to pan with 1 cup pasta water, simmer for a few minutes, and then finish with freshly grated Parmesan cheese. Correct seasoning if necessary. Arrange gnocchi on large platter, and garnish with spinach leaves.

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