Ingredients
- 1 pound whole milk ricotta cheese -- drained
- 10 ounces spinach -- finely chopped
- 2 large eggs
- 1 1/4 cups all-purpose flour (use up to 1 1/2 cups)
- 1/2 teaspoon kosher salt
- 1/8 teaspoon white pepper
- 1/8 teaspoon nutmeg
Instructions
- Combine ricotta, spinach, eggs, salt, pepper, and nutmeg in a bowl and mix thoroughly.
- Add 1 1/4 cups of the flour to the bowl and mix.
- The remaining 1/4 cup of the flour should only be used if the dough is too sticky.
- Turn the dough onto a floured work surface.
- Divide the dough into workable pieces.
- With your hands, roll the pieces of dough into long cylinders approximately 3/4 of an inch in diameter.
- Cut the cylinders into 1 inch pieces.
- Make an impression in each gnocchi with a fork.
- In a large pot of salted boiling water, add gnocchi and carefully stir to prevent sticking.
- As gnocchi start to cook they will float to the surface.
- Cook approximately 1 minute longer.
- Remove with a slotted spoon or strainer.
- Add a saute pan with your favorite sauce or butter.
- Saute briefly, adding your choice of grated cheese and serve.