The gnocchi came out much softer and larger than traditional ones, but they were damn tasty nonetheless. They're creamy and rich and quite filling. The recipe says to use a tablespoon of dough for each gnocchi, but I found that to be a bit larger than I like, so I used about 1.5 teaspoons (or 1/1 Tablespoon, same thing).
- 1 bunch spinach, stems removed
- 1/2 cup all-purpose flour, sifted
- 2 cup part-skim ricotta cheese
- 3/4 cup grated Parmesan cheese
- 1/2 cup dried bread crumbs
- 1/4 cup all-purpose flour, extra
- 1 cup canned tomato sauce (I used jarred, as mentioned above)
1. Microwave or steam spinach until just wilted. Squeeze to remove excess water and chop finely.
2. Combine spinach, 1/2 cup of flour, cheeses and bread crumbs in a bowl. Toss a tablespoon of mixture in extra flour and form into an oval. Repeat with remaining mixture to make 36 gnocchi.
3. Add gnocchi to a pot of simmering water and simmer, uncovered for 2 minutes. Gnocchi is cooked when it floats to surface. Remove gnocchi from pan using a slotted spoon. Drain and keep warm.
4. Heat sauce in microwave. Serve drizzled over gnocchi.