Spinach Gnocci
Submitted by wchimming
Pillowy homemade gnocchi made with pureed spinach, mozzarella, Parmesan, and eggs. Gently simmered until they float, these Italian dumplings are tender, cheesy, and vibrant green.
YIELD
1 batchPREP
20 minCOOK
25 minREADY
1 hrsForget potato gnocchi for a moment. These are gnudi-style dumplings built on spinach, cheese, and just enough flour to hold everything together.
Pureed spinach gets dried out in a pan, then mixed with mozzarella, Parmesan, eggs, flour, pepper, and nutmeg to form a soft dough.
Drop them gently into barely simmering water and they puff up into pillowy little clouds that are tender, cheesy, and the most gorgeous shade of green.
Toss them with brown butter and sage, a simple tomato sauce, or just more grated Parmesan.
Pro Tips
- Dry the spinach puree in a pan over heat before mixing. This step is critical. Wet spinach means sticky dough that falls apart in the water.
- If the dough is too soft to shape, refrigerate it for 30 minutes. Cold dough is much easier to handle.
- Keep the water at a bare simmer, never a rolling boil. Aggressive bubbling will tear the gnocchi apart.
- Cook them in small batches of 6 to 8 at a time. Overcrowding drops the water temperature and they stick together.
- Keep finished batches warm in a low oven while you cook the rest.
Ingredients
Directions
Drain spinach and then purée in a processor.
Put the purée into a saucepan and dry it over the heat for a minute, remove from the heat.
In a bowl, mix together the mozzarella, flour, parmesan, eggs season with pepper and nutmeg.
If the mixture is very soft, put it into the refrigerator to firm up for about 30 min..
To cook the gnocchi, first heat the oven to low to keep the half-fill a large saucepan with lightly salted water and bring just to a boil.
Drop 6 to 8 gnocchi into the water andamp; let them simmer make sure the water does not get beyond a bare simmer, they may fall apart.
Drain the gnocchi well, then put them into a warmed warm while you cook another batch.
Comments
