Name: Spinach Ricotta Gnocchi
Ingredients: 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

Ingredients

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

Directions

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.

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