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Gnocchi Verdi

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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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 727.4
Dietary: Vegetarian
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
  • 1 1/2 pound Fresh spinach
  • 1/4 cup Unsalted butter
  • 1 cup Ricotta
  • 2 lg Eggs; lightly beaten
  • 6 tablespoon Flour
  • 1 cup Grated Parmesan cheese
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Freshly ground pepper
  • 1/8 teaspoon Fresh ground nutmeg; opt
  • 1/2 cup Flour for hands
Directions
  1. 1
    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.
  2. 2
    Squeeze the cooked spinach very dry to remove as much excess water as possible. Finely mince the spinach.
  3. 3
    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.
  4. 4
    Transfer the spinach and ricotta mixture to a mixing bowl. Allow it to cool for about 10 minutes.
  5. 5
    Once cooled, stir in the lightly beaten eggs, salt, pepper, optional nutmeg, and 1 cup of grated Parmesan cheese. Mix until well combined.
  6. 6
    Refrigerate the mixture for at least 1 hour, or until it becomes very firm. This step is crucial for shaping the gnocchi.
  7. 7
    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.
  8. 8
    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.
  9. 9
    Use a slotted spoon to scoop the gnocchi out of the water. Drain them well and place them in a shallow baking dish.
  10. 10
    Drizzle the gnocchi with melted butter and sprinkle generously with additional grated Parmesan cheese.
  11. 11
    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.

Keywords: spinach, ricotta, gnocchi, italian, vegetarian, dumplings, broiled, parmesan, homemade, comfort food, green, eggs, flour, butter, dinner, side dish, easy, classic, spinach gnocchi
Read it online: https://www.chefs-mate.com/recipe/gnocchi-verdi/