Spinach and Cheese Gnocchi (Spinatnocken und Topfennocken)
Why settle for just one type of gnocchi, this recipe offers both spinach and cheese.
Yield: serves 4
- 1 1⁄2 lb. stemmed spinach leaves (from about 2 large bunches), washed, drained briefly
- 3⁄4 cup plus 1 Tbsp. butter, softened
- 1 small yellow onion, finely chopped
- 1 clove garlic, finely chopped
- 2 cups plus 2 Tbsp. ricotta, drained for 1 hour through a fine sieve
- 1 1⁄2 cups plus 2 Tbsp. flour
- 3⁄4 cup finely grated parmigiano-reggiano
- 4 eggs, lightly beaten
- 1 egg yolk
- Freshly grated nutmeg
- Salt and freshly ground black pepper
- 1 1⁄2 cups fresh white bread crumbs
- 1 Tbsp. chopped flat-leaf parsley
- For the spinach gnocchi: Wilt spinach in 2 batches in a large skillet over medium-high heat, turning often, 1 1⁄2 minutes per batch. Drain. Squeeze liquid from spinach; finely chop. Heat 2 tbsp. butter in skillet over medium heat. Add onions and garlic; cook until softened, about 6 minutes. Add spinach, reduce heat to medium-low, and cook, stirring often, until most of the liquid has evaporated, 16–18 minutes. Transfer mixture to a bowl; let cool. Add 1⁄2 cup flour, 14 tbsp. of the ricotta, 1⁄2 cup parmigiano, 2 eggs, yolk, pinch of nutmeg, and salt and pepper to taste; mix well. Cover; refrigerate for 2 hours.
- For the ricotta gnocchi: Beat together the additional remaining ricotta, 3 tbsp. butter, remaining eggs, pinch of nutmeg, and salt and pepper to taste in a bowl. Stir in bread crumbs and 2 tbsp. flour. Cover; refrigerate for 2 hours.
- Bring a large pot of salted water to a boil; reduce heat to a gentle simmer. Put remaining flour into a bowl. Using 2 soup spoons, form ricotta mixture into 16 small-football-shaped gnocchi and roll gently in flour to coat; drop in water and simmer until cooked through, 16–18 minutes. Using a slotted spoon, transfer gnocchi to a plate. Form spinach mixture the same way (without rolling in flour); simmer for 16–18 minutes (do not stir). Transfer spinach gnocchi to plate.
- Divide gnocchi between 4 plates. Cook remaining butter in a skillet over medium-high heat until light brown, 3–4 minutes. Pour over gnocchi; sprinkle with remaining parmigiano and parsley.