Soft ricotta gnocchi is speckled with fresh spinach, and served in a nutty brown butter sauce. It might sound hard, but it really isn’t!
- 6 tablespoons unsalted butter
- 1 cup cooked spinach (liquid pressed out)
- 16 oz ricotta
- 2 egg yolks
- 2+ cups of flour
- 6 tablespoons fresh grated parmesan cheese
- Combine all gnocchi ingredients in a bowl and mix (hands work best) until completely incorporated and smooth.
- Add flour as needed until you have a smooth ball of “dough” to work with.
- Break off pieces and roll into logs the size of your pointer finger.
- Cut with a knife into small pieces, 1/2 to 1 inch in length.
- At this point, make the browned butter. Melt butter over medium heat in a sauce pan, swirling continuously. Cook until butter starts to brown and flecks appear on the bottom of the pan. Remove from heat and pour into a separate container.
- Working in batches, place the gnocchi in a boiling pot of water and cook until they float to the top.
- Drain, toss with browned butter, top with parmesan cheese, and serve!
My flour measurements are very roughly estimated – use as much as you need to be able to work with the dough, but keep in mind that the gnocchi will get more dense and firm with more flour. Gnocchi should be light and fluffy, so use as little flour as you can get away with.