Ricotta cheese gnocchi

Ricotta cheese gnocchi

12 mins
Serves 2
Serves

Directions

  1. 1.

    Boil the spinach for a couple of minutes. Once ready, dry them out.

  2. 2.

    In a food processor crack one egg, add the spinach, pecorino romano, salt and pepper.

  3. 3.

    Add it to a bowl, followed by ricotta cheese and some of the flour and start mixing to create a dough.

  4. 4.

    Once your mixture is uniform and more similar to a dough, start kneading with your hands.

  5. 5.

    Give it a gentle roll and with a bench scraper or a knife cut some stripes.

  6. 6.

    Add a little bit more flour and roll it like this in long shapes.

  7. 7.

    Once you have it all, just cut little pillows about 1 or 2 cm.

  8. 8.

    Now as for the potato gnocchi cooking it is extremely easy, as soon as they start floating it means they're ready. Take the ones on the surface and dry it directly into the pot with the sauce.

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  2. 2.

  3. 3.

  4. 4.

  5. 5.

  6. 6.

  7. 7.

  8. 8.

Ingredients

  • 350 g ricotta cheese
  • 100 g flour
  • 150 g flour
  • 50 g spinach
  • 70 g pecorino romano cheese
  • 1 egg
  • salt
  • pepper

Equipment

food processor bench scraper or a knife rolling pin pot colander frying pan wooden spoon

Tips

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