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Spinach & Ricotta Gnocchi is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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2 lb. Spinach
1 1/2 cups Ricotta
1 cup grated Pecorino
3 eggs, beaten
1/4 tsp. Freshly grated nutmeg
All purpose flour
1/2 cup unsalted butter
1/4 cup pine nuts
1/3 cup raisins
Salt and pepper
Wash and drain the spinach well; cook in a covered saucepan without any extra liquid until softened, about 8 minutes. Place in a colander and press well to remove as much juice as possible. Either rub through strainer or puree in a blender. Combine the spinach puree with the Ricotta, half the Pecorino, the eggs, nutmeg, and seasoning to taste, mixing lightly but thoroughly. Work in enough flour, lightly and quickly to make the mixture easy to handle. Shape the dough quickly into small lozenge shapes, and dust lightly with flour. Add a dash of oil to a large pan of salted water and bring to a boil. Add the gnocchi carefully and boil for about 2 minutes until they float on the top. Use a perforated spoon and transfer to a buttered ovenproof dish. Keep warm. Melt the butter in a skillet. Add the pine nuts and raisins and fry until the nuts start to brown slightly, but do not allow the butter to burn. Pour the mixture over the gnocchi and serve sprinkled with remaining Pecorino. Makes 4 servings.
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