Spinach Gnocchi with Ricotta

Ingredients

• 250 g waxy potatoes
• Salt
• 200 g spinach
• 50 g Parmesan (30% fat in the product)
• 200 g ricotta (45% fat in the product)
• 1 egg
• 1 egg yolk
• 100 g wheat flour type 1050
• 2 tbsp wheat flour type 1050 (for handling)
• 20 g semolina (2 tbsp)
• nutmeg
• Pepper
• 2 tbsp olive oil
• 3 tbsp butter (45 g)

Instructions

1. 1.

   Cook potatoes in a large pot with salted water for about 20 minutes until tender, drain and let steam off for 5 minutes.

2. 2.

   Meanwhile clean, wash spinach and cook in boiling salted water for 2–3 minutes. Then rinse under cold water, squeeze out excess moisture and finely chop. Grate Parmesan.

3. 3.

   Peel potatoes, press through a sieve and mix with ricotta, egg, yolk, flour, semolina, 30 g Parmesan and spinach. Season with a pinch of freshly grated nutmeg, salt and pepper and knead into dough.

4. 4.

   Bring plenty salted water to a boil. Divide dough into four portions, roll each on a floured surface into 2 cm thick ropes, cut into 1–2 cm pieces. Press each gnocchi with a fork to create a pattern. Drop spinach‑gnocchi portion by portion into boiling water, reduce heat and cook for about 3 minutes. Remove with a slotted spoon and toss with oil.

5. 5.

   Heat butter in a large pan. Toss spinach‑gnocchi in the pan for 2–3 minutes over medium heat and then sprinkle with remaining Parmesan.