Ingredients
Find Galbani Products
-
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
Related Recipes:
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.
Filter my search
recipes
Search among more than 200 recipes!