Thursday, April 3, 2014

Time-Out: Spinach Gnocchi

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We celebrated brother-to-be M's birthday at a restaurant close to our childhood home.  It's a big Italian-American restaurant with something for everyone.  I'm serious - their menu is expansive.  It's almost too big, if you know what I mean.  So naturally, my eyes wandered away from the too-much-to-choose-from menu to the 4 specials, on a paper print out in the middle of the table.  One of them, Spinach Gnocchi in a sundried tomato sauce sounded just too good to be true.  I couldn't wait to taste it.

It was as delicious as my mind had envisioned.  In fact, we brought home over half of it and John could not stop exclaiming over it.  That was over 3 weeks ago but I knew that I would make spinach gnocchi myself, and soon.  Of course, as fate would have it, John bought a huge bag of spinach at the store...and then didn't eat it all week.  It was on it's very last legs and I knew it was time for the spinach gnocchi of my dreams.

I always enjoy cooking in the kitchen with John and these gnocchi were perfect for us to do together.  I rolled out the gnocchi and cut them, John rolled them on our new gnocchi roller, courtesy of his brother and sister-in-law from Christmas.  They came out so professional looking.  Best of all?  Afterwards, we threw them in the freezer and then into a zippered plastic bag.  We had them later in the week for an easy and delicious weeknight meal!
Spinach Gnocchi
Serves:  4 (1 pound pasta)
8 ounces spinach
12 ounces ricotta
1 egg
1 tablespoon garlic, minced
1/4 cup Parmesan cheese
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon nutmeg
1 1/2 cups flour

In a small food processor, grind the spinach until it is in tiny pieces.  In a large bowl, add spinach, ricotta, egg, garlic, Parmesan cheese, pepper, salt, garlic powder, and nutmeg.  Mix well until the mixture is completely blended.  Slowly add the flour into the mixture, until it is no longer sticky.

Split the dough into 6 pieces.  Roll each piece out onto a well-floured surface.  Cut the roll into small bite-sized gnocchi.  Roll each gnocchi onto your gnocchi roller for those perfect lines (or use the back of a fork).   Either cook immediately in boiling water for 8-10 minutes, until the gnocchi float.  Or, place the gnocchi on a cookie sheet and freeze 1-2 hours, until firm.  Place into a large plastic bag and seal shut.  Freeze until ready to use.  Use them right from the freezer and cook in boiling water for 12-15 minutes.

Until the next time my oven is on...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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