Ricotta cheese gnocchi
Directions
- 1Boil the spinach for a couple of minutes. Once ready, dry them out.
- 2In a food processor crack one egg, add the spinach, pecorino romano, salt and pepper.
- 3Add it to a bowl, followed by ricotta cheese and some of the flour and start mixing to create a dough.
- 4Once your mixture is uniform and more similar to a dough, start kneading with your hands.
- 5Give it a gentle roll and with a bench scraper or a knife cut some stripes.
- 6Add a little bit more flour and roll it like this in long shapes.
- 7Once you have it all, just cut little pillows about 1 or 2 cm.
- 8Now 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.
Ingredients
- 350 g ricotta cheese
- 100 g flour
- 150 g flour
- 50 g spinach
- 70 g pecorino romano cheese
- 1 egg
- 0 salt
- 0 pepper
Equipment
food processorbench scraper or a kniferolling pinpotcolanderfrying panwooden spoon