Ricotta Gnocchi with Mortadella and Spinach
Ricotta gnocchi with mortadella and spinach is a recipe featuring fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 60 g Parmesan (to grate)
- 600 g fresh spinach
- Salt
- Pepper (freshly ground)
- 2 Eggs
- 100 g freshly grated Parmesan
- 60 g grated white bread (without crust)
- 300 g ricotta
- 120 g soft wheat semolina
- 50 g mortadella
- Salt
- Pepper
- nutmeg
Instructions
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1.
Wash, trim, and rinse the spinach; drop it into boiling salted water until wilted. Remove, drain, and finely chop one‑third.
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2.
Separate the eggs and beat the whites until stiff. Combine all remaining ingredients with the chopped spinach, season with salt, pepper, and nutmeg, and let rest in the refrigerator for 30 minutes.
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3.
Bring salted water to a boil; cut ricotta dough into small dumplings and simmer gently for 7 minutes. Remove garlic, finely chop, and sauté briefly in hot oil until translucent. Add spinach, lightly wilt, season with salt, pepper, and nutmeg, and divide into bowls.
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4.
Lift the gnocchi from the water with a slotted spoon, arrange on top of the spinach, and sprinkle with Parmesan before serving.
