Fresh Spinach and Ricotta Gnocchi with Sticky Balsamic Lemon Pearls
Spinach Ricotta Gnocchi with Balsamic Pearls
Sticky Balsamic
5
45 minutes
15 minutes
American / Italian
Dinner
Delight in these homemade spinach ricotta gnocchi, featuring a soft and fluffy texture complemented by a rich buttery garlic sauce. Topped with Sticky Balsamic Lemon Pearls and fresh basil, this dish offers a vibrant flavor profile that elevates any meal.
Ingredients
- 3 cups fresh spinach, blanched and squeezed dry
- 1 cup fresh ricotta cheese, drained
- 1 large egg egg
- 1/2 cup grated Parmesan cheese
- 1 1/4 cups plain flour, plus extra for dusting
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon white pepper
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 3 tablespoons Sticky Balsamic Lemon Pearls
- Fresh basil leaves, for garnish
- Salt and pepper, to taste
Directions
Prepare spinach: Blanch fresh spinach in boiling water for 1 minute. Drain and squeeze out excess water using a clean kitchen towel. Finely chop.
Make gnocchi dough: In a large bowl, combine chopped spinach, ricotta, egg, Parmesan, salt, nutmeg, and pepper. Gradually add flour until a soft dough forms that's not too sticky.
Shape gnocchi: On a floured surface, divide dough into 6 portions. Roll each into a rope about 3/4 inch (2cm) thick. Cut into 3/4 inch (2cm) pieces. Optional: roll over a gnocchi board or fork for ridges.
Cook gnocchi: Bring a large pot of salted water to boil. Cook gnocchi in batches - they're done when they float to the surface (about 2-3 minutes). Remove with a slotted spoon.
Finish dish: In a large skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds. Add cooked gnocchi and toss gently for 1-2 minutes.
Serve: Plate gnocchi and top with grated Parmesan, Sticky Balsamic Lemon Pearls, and fresh basil. Season with salt and pepper.