Spinach Gnocchi With Chive Ricotta Cream
List of Ingredients
Ingredients · Servings 4
- 1LB. mealy white potatoes
- 14OZ. fresh spinach
- 3/4CUP sheep’s milk ricotta
- 1/2CUP '00' or all-purpose flour
- 1 egg white
- milk
- chives
- salt
- pepper
Method · 1 h 20 min
- Scrub the potatoes. Place the unpeeled potatoes in a saucepan covered with cold water. Bring to a boil and cook for around 35 minutes.
- Meanwhile, trim the spinach cook in boiled salted water for 3 minutes. Squeeze out the excess water and chop finely.
- Peel the potatoes and mash them with a potato ricer. Place 13 oz. potatoes on a work surface. Add salt, 7 oz. chopped spinach, the flour and egg white. Knead to obtain a smooth, soft dough. Roll into ropes (1/4" in diameter), then cut into pieces and roll them on a fork to create classic gnocchi ridges. Dust with flour.
- Finely chop a bunch of chives. Place the ricotta in a saucepan with 1/4 cup milk, salt and pepper. Heat and then remove from the burner and add some of the chopped chives.
- Cook the gnocchi in a large pot of boiling salted water (no more than a dozen at a time); remove them when they float to the surface. Distribute the ricotta cream on the plates, place the gnocchi on top, and serve.
- 1 LB. of mealy white potatoes
- 14 OZ. of fresh spinach
- 3/4 CUP of sheep’s milk ricotta
- 1/2 CUP of '00' or all-purpose flour
- 1 of egg white
