Gnocchi Verdi
Description
These vibrant Gnocchi Verde are a delightful twist on traditional Italian dumplings, replacing potatoes with fresh spinach for a nutrient-packed, vibrant green delight. The dough is rich with creamy ricotta and eggs, creating a tender texture that melts in your mouth. After boiling, the gnocchi are nestled in a baking dish, drizzled with butter, and topped with parmesan before being broiled until bubbly and golden. They offer a perfect balance of earthy greens and savory dairy, making them an excellent vegetarian main course. Ideal for a cozy weeknight dinner or a light holiday side, these dumplings bring a touch of rustic elegance to any table without requiring hours of prep.Ingredients
Directions
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Wash the fresh spinach thoroughly. Bring a large pot of water to a boil and blanch the spinach for 2-3 minutes until wilted. Drain immediately and rinse with cold water to stop the cooking process.
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Squeeze the cooked spinach very dry to remove as much excess water as possible. Finely mince the spinach.
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In a large skillet, melt 1/4 cup of unsalted butter over medium heat. Add the minced spinach and saut for 3-4 minutes. Turn down the heat to low and add the ricotta cheese. Cook, stirring constantly, for another 3-4 minutes until heated through.
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Transfer the spinach and ricotta mixture to a mixing bowl. Allow it to cool for about 10 minutes.
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Once cooled, stir in the lightly beaten eggs, salt, pepper, optional nutmeg, and 1 cup of grated Parmesan cheese. Mix until well combined.
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Refrigerate the mixture for at least 1 hour, or until it becomes very firm. This step is crucial for shaping the gnocchi.
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Preheat the broiler. Lightly dust your hands with flour. Take small portions of the chilled mixture and roll them into 1 to 1.5-inch balls.
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Bring a large pot of salted water to a boil. Cook the gnocchi in batches (about half at a time) until they puff slightly and rise to the top, approximately 3-5 minutes.
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Use a slotted spoon to scoop the gnocchi out of the water. Drain them well and place them in a shallow baking dish.
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Drizzle the gnocchi with melted butter and sprinkle generously with additional grated Parmesan cheese.
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Broil the gnocchi for 3-5 minutes, or until the tops are lightly browned and bubbly. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 727.4kcal
- % Daily Value *
- Total Fat 47.1g73%
- Saturated Fat 27.2g136%
- Cholesterol 305.1mg102%
- Sodium 2878.5mg120%
- Total Carbohydrate 50.7g17%
- Dietary Fiber 5.4g22%
- Sugars 4.3g
- Protein 27.1g55%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make Ahead: The gnocchi dough can be prepared and refrigerated for up to 5 hours before shaping and cooking. Alternatively, you can boil the gnocchi, cool them, and store them in the refrigerator for up to 2 days. Reheat by broiling as directed just before serving.
Storage: Cooked gnocchi should be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a little butter or in the oven.
Ingredient Tip: Ensure the spinach is squeezed very dry; excess moisture will make the gnocchi soggy and difficult to shape. If the mixture is too wet, add a tablespoon more flour.
Variations: For a richer flavor, you can add a pinch of nutmeg or substitute half the ricotta with mozzarella for extra stretch.
