Spinach and Ricotta Gnocchi with Quick Tomato Sauce

By abrocakes

Ingredients

• 2 pounds fresh ricotta cheese, wrapped in cheesecloth and hung overnight in refrigerator
• 1 (9-ounce box) frozen spinach, defrosted and water squeezed out
• 4 eggs
• 2 cups grated Parmigiano-Reggiano, plus more for sprinkling
• 2 to 3 grates fresh nutmeg
• Kosher salt
• 1/4 to 1/2 cup all-purpose flour, plus more for the outside of the gnocchi
• Semolina, for holding the gnocchi

Details

Adapted from foodnetwork.com

Preparation

Step 1

Unwrap the ricotta cheese from the cheesecloth; the texture should be pretty dry and crumbly. If it is really dry (this is good) pass it through the food mill with the biggest holes. Put the cheese into a large bowl.

Finely chop the squeezed spinach and add it to the ricotta. Add the eggs, grated Parmigiano-Reggiano and nutmeg. Mix until well combined. Taste and season with salt, if needed. Add in 1/4 cup of flour. If the mixture is still very wet, add in the remaining 1/4 cup of flour.

Dust a sheet tray generously with flour. Coat another sheet tray generously with semolina flour. Fill a pastry bag with the ricotta/spinach mixture. Pipe 1 1/2-inch balls of the cheese mixture onto the all-purpose flour lined tray. Shake the tray around to coat the balls in flour. Roll each flour coated cheese piece around in your hand to form a ball. Do this gently so as to not squish the cheese balls. Arrange them on the semolina lined tray.

Bring a large pot of well-salted water to a boil over medium heat, then reduce the heat until the water is at a simmer. Carefully add the gnocchi to the simmering water. Cook until the gnocchi float and have begun to swell, 3 to 5 minutes.

On individual serving plates, spoon some sauce on each plate and spread it out until it becomes a 4 to 5-inch circle.

Using a spider or long handled mesh strainer, carefully remove the gnocchi from the cooking water, blot on a tea towel and arrange 5 gnocchi on each circle of sauce. Sprinkle with Parmigiano-Reggiano and serve.