Spinach and Ricotta Gnocchi with Tomato Sauce
Pasta and Pizza • European
Description
Spinach and Ricotta Gnocchi with Tomato Sauce
Ingredients
- Frozen spinach discs 15 oz
- Onion 1 piece
- Ricotta cheese 10 oz
- Grated Pecorino Pepato Cheese 5 oz
- Butter 0 oz
- Nutmeg a pinch
- Wheat Flour 5 oz
- Egg white 2 pieces
- Crushed Tomatoes in Their Own Juice 15 oz
- 10% cream 5 fl oz
Step-by-Step Guide
Step 1
Thaw the spinach and sauté it in a saucepan with a lid and salt for 5 minutes. Remove, try to squeeze out as much liquid as possible, and when it cools down, chop finely.
Step 2
Finely chop half of the onion, sauté it until translucent in half of the butter, then add the spinach. Mix and simmer for another 5 minutes (the original recipe adds three pieces of pancetta to the onion - you can substitute with bacon, but I make it without).
Step 3
Transfer the contents of the pan to a large bowl. When it cools, add ricotta and flour to the mixture and mix well.
Step 4
Add the egg yolks, 3/4 of the parmesan, salt, and mix well again. Place in the refrigerator for half an hour to make it easier to shape (if you are short on time, you can skip chilling).
Step 5
Shape the mixture into sausages about half a centimeter thick, roll in flour, and cut into small pieces (about half a centimeter) or roll into balls in floured palms. The smaller, the better; the ideal size is balls with a diameter of 0.5 cm.
Step 6
While preparing the gnocchi, start making the sauce. Melt the remaining butter, add the second half of the onion (not chopped!). Add the tomatoes to the pan and let them simmer over medium heat for about 20 minutes - this will enhance the flavor and thicken the sauce.
Step 7
At the end of the cooking time, remove the onion and add the cream. Season with salt and pepper - the sauce is ready.
Step 8
Drop the cooked gnocchi in batches into boiling salted water and cook for 3-4 minutes after they float. Serve on plates, drizzle with sauce, sprinkle with the remaining parmesan - and enjoy! I love to eat gnocchi with a spoon to scoop up more sauce.
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