Spinach Ricotta Gnocchi
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32 oz. Galbani® Ricotta Cheese
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1/4 cup Galbani® Mozzarella Cheese, hand shredded
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1/2 cup Galbani® Grated Parmesan Cheese
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2 eggs
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1 cup frozen chopped spinach, thawed and drained
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3 1/2 cups all-purpose flour - set aside 1/4 cup to coat surface when rolling out the gnocchi
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1 1/2 oz. olive oil
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1 tsp. kosher salt
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1/2 tsp. garlic powder
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1/2 tsp. white pepper
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1 jar of tomato sauce
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1/4 cup fresh basil, chopped
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Mix ricotta, egg, flour, olive oil, 1/4 cup Parmesan cheese, garlic powder, pepper and salt in a bowl. Knead until mixed, add spinach, and continue to knead until full blended.
Remove dough and shape into a ball on a floured surface. Cut into sections. Roll out dough into ropes, about 1/2” thick. Cut each strip into 1” pieces. Using a gnocchi board or fork, roll each piece to make the ridges.
Refrigerate until ready to cook or freeze for later use.
Cook gnocchi in boiling water for about 2 minutes, remove and drain. In a saucepan heat tomato sauce, stir in basil.
Spoon ricotta gnocchi into pasta bowls and top with sauce. Finish with shredded mozzarella and grated Parmesan.
-
32 oz. Galbani® Ricotta Cheese
-
1/4 cup Galbani® Mozzarella Cheese, hand shredded
-
1/2 cup Galbani® Grated Parmesan Cheese
-
2 eggs
-
1 cup frozen chopped spinach, thawed and drained
-
3 1/2 cups all-purpose flour - set aside 1/4 cup to coat surface when rolling out the gnocchi
-
1 1/2 oz. olive oil
-
1 tsp. kosher salt
-
1/2 tsp. garlic powder
-
1/2 tsp. white pepper
-
1 jar of tomato sauce
-
1/4 cup fresh basil, chopped
Mix ricotta, egg, flour, olive oil, 1/4 cup Parmesan cheese, garlic powder, pepper and salt in a bowl. Knead until mixed, add spinach, and continue to knead until full blended.
Remove dough and shape into a ball on a floured surface. Cut into sections. Roll out dough into ropes, about 1/2” thick. Cut each strip into 1” pieces. Using a gnocchi board or fork, roll each piece to make the ridges.
Refrigerate until ready to cook or freeze for later use.
Cook gnocchi in boiling water for about 2 minutes, remove and drain. In a saucepan heat tomato sauce, stir in basil.
Spoon ricotta gnocchi into pasta bowls and top with sauce. Finish with shredded mozzarella and grated Parmesan.