Ricotta Gnocchi With Spinach Gorgonzola Food

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SPINACH AND RICOTTA GNOCCHI



Spinach and Ricotta Gnocchi image

This is a gnocchi that Popeye would be proud of. Packed with spinach and creamy ricotta, these little morsels are like soft pillows--delicate yet so easy to make. You could serve them with a little red sauce, but for easier cleanup, I highly recommend just a sprinkle of Parmesan cheese and that's it!

Provided by Catherine McCord

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

Kosher salt
One 10-ounce box frozen chopped spinach, thawed
1 cup whole-milk ricotta cheese
2/3 cup freshly grated Parmesan cheese, plus 2 tablespoons for serving
1 egg yolk
2 tablespoons all-purpose flour, plus more for dusting

Steps:

  • Bring a large pot of salted water to a boil.
  • Squeeze the spinach completely dry, in small handfuls, over a bowl. Transfer the spinach to a food processor. Add the ricotta, 2/3 cup Parmesan, they egg yolk and 2 tablespoons flour; pulse until the spinach is very finely chopped and the mixture is thoroughly combined.
  • Lightly dust your hands with flour so the mixture doesn't stick to your hands.
  • Scoop 1 teaspoon of the spinach mixture and roll into a ball. Place on a plate and cover with wax paper or parchment. Repeat with the remaining mixture. You should have about 40 gnocchi.
  • Working in batches, boil the gnocchi until they rise to the surface, about 3 minutes. Drain the gnocchi with a slotted spoon or mesh spider and transfer to a plate or bowl. Sprinkle with Parmesan, let cool slightly and serve.

SPINACH - RICOTTA GNOCCHI WITH GARLIC SAUCE



Spinach - Ricotta Gnocchi with Garlic Sauce image

Bread and Ricotta dumplings flavored with spinach and Parmesan cheese drizzled with a fresh garlic, basil, tomato butter sauce. Serve with fresh picked and sliced tomatoes and cucumbers and ice cold Pinot Grigio for a great meatless summer meal. Prep time includes chilling the gnocchi mixture for 1 hour.

Provided by Lorac

Categories     Cheese

Time 2h

Yield 4 serving(s)

Number Of Ingredients 14

4 slices white bread, crusts removed
1/2 cup milk
1 lb frozen chopped spinach, thawed,drained and squeezed dry
8 ounces ricotta cheese
2 eggs
2 ounces grated parmesan cheese
1 pinch ground nutmeg
salt and pepper
1/4 cup flour
parmesan cheese, shavings
6 tablespoons butter, melted
2 cloves garlic, pressed
3 tablespoons chopped fresh basil
1 medium tomatoes, diced

Steps:

  • Gnocchi: Add milk and bread to a shallow dish, let bread soak 10 minutes, then squeeze excess milk from the bread.
  • In a medium bowl, combine bread, spinach, ricotta, eggs, grated parmesan, nutmeg, salt and pepper, cover and refrigerate 1 hour.
  • Fold the flour into the spinach mixture, flour your hands and roll heaping tsps into balls.
  • Bring a large saucepan of salted water to a boil, add gnocchi in batches, cook 2 minutes or until gnocchi rises to the surface, transfer to a serving plate with a slotted spoon and keep warm.
  • Sauce: Combine ingredients in a small saucepan, cook over medium heat 3 minutes or until the butter is lightly browned.
  • To serve, drizzle sauce over gnocchi and top with shaved Parmesan.

SPINACH AND RICOTTA GNOCCHI



Spinach and Ricotta Gnocchi image

Coated in an herb butter (recipe included) and sprinkled with Parmesan cheese, these little dumplings are mouthwatering! Cooling time not added to cooking time.

Provided by Julie Bs Hive

Categories     Spinach

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

36 ounces fresh spinach, tough stems removed (2 lb 4 oz)
1 1/2 cups ricotta cheese
1 cup freshly grated parmesan cheese
3 eggs, lightly beaten
1 pinch freshly grated nutmeg
2/3 cup all-purpose flour, plus more
all-purpose flour, for dusting
salt and pepper
1/2 cup unsalted butter
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh sage

Steps:

  • Wash the spinach, then place in a pan with just the water that clings to its leaves. Cover. Cook over low heat for 6-8 minutes or until wilted. Drain well and set aside.
  • Squeeze out as much liquid as possible then finely chop the spinach. A processor works well for this. Place the spinach in a bowl along with the ricotta cheese, half the Parmesan cheese, the eggs, nutmeg and season to taste with salt and pepper. Beat until thoroughly combined. Sift in the flour and lightly work it into the mixture, adding enough to make a workable mixture. Cover with plastic wrap and chill for 1 hour.
  • With floured hands, break off small pieces of the mixture and roll into walnut-size balls. Handle as little as possible, they are delicate. Lightly dust the gnocchi with flour.
  • Bring a large pan of salted water to the boiling point. Add the gnocchi and cook 2-3 minutes until they rise to the surface. Remove from pan and drain well.
  • Meanwhile, melt the butter for the herb mixture in a large, heavy-bottom skillet over low heat. Add the oregano and sage and cook, stirring, for 1 minute. Add the gnocchi and toss gently to coat. Transfer to serving dish and sprinkle with the remaining Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 672.2, Fat 47.4, SaturatedFat 28, Cholesterol 288.7, Sodium 738.1, Carbohydrate 31.2, Fiber 7.4, Sugar 2.1, Protein 35.3

SPINACH AND RICOTTA CHEESE GNOCCHI



Spinach and Ricotta Cheese Gnocchi image

Spinach and ricotta gnocchi are a first course reserved for my very favorite guests...and they are a traditional Tuscan favorite! These have a vibrant forest green color and are light and fluffy. As with most dough preparations for gnocchi, it is the amount of flour used that will determine if their texture is light or leaden. Be sure to really squeeze as much water as possible out of the spinach or you will end up using too much flour. Patience is a virtue when making gnocchi.

Provided by MsPia

Categories     European

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 1/2 cups whole milk ricotta cheese
2 lbs fresh spinach, washed and stemmed
2/3 cup parmigiano-reggiano cheese, grated
2 large eggs
12 mint leaves, minced
1 teaspoon sea salt
1/2 teaspoon nutmeg, grated
1 dash white pepper
1 3/4 cups all-purpose flour, approximately
12 tablespoons unsalted butter
10 small sage leaves, minced

Steps:

  • Drain the ricotta cheese in a cheesecloth-lined strainer set over a bowl until it is very dry. Transfer the cheese to a large bowl and set it aside.
  • Cook the spinach in batches in a covered large soup pot with no additional water until the spinach has wilted. Drain it in a colander, and when cool enough to handle, squeeze the spinach as dry as possible with your hands to remove excess water. You should have about 2 cups of squeezed spinach.
  • Chop the spinach coarsely, then purée it in a blender or food processor until it is very smooth. Transfer the spinach to the bowl with the cheese and stir in 1/3 cup of the grated cheese, eggs, mint, salt, nutmeg and pepper, and mix well. Begin adding the flour a little at a time until a soft dough is obtained and is not sticking to your hands.
  • It is easier to form the gnocchi if the dough is refrigerated for several hours or overnight.
  • Lightly flour a work surface. Using two soupspoons, shape heaping tablespoons of the dough into an oval or egg shape then gently slide the dough off the spoon onto the floured surface.
  • Bring a large pot of salted water to the boil. With a spoon, scoop up about 8 to 10 gnocchi at a time and add them to the water. Boil them until they float.
  • Meanwhile, melt the butter in a large sauté pan and stir in the sage leaves. Cover the pan and keep the sauce warm.
  • Use a slotted spoon to remove and transfer the gnocchi to the sauce tossing them gently until well coated with the sauce.
  • Divide between 8 individual plates and sprinkle with the remaining 1/3 cup of cheese. Serve hot.

Nutrition Facts : Calories 459.1, Fat 31.1, SaturatedFat 19, Cholesterol 142.7, Sodium 578.6, Carbohydrate 27.8, Fiber 3.3, Sugar 0.9, Protein 19

GNOCCHI WITH SPINACH AND GORGONZOLA



Gnocchi With Spinach and Gorgonzola image

This recipe is adapted from the Rachael Ray Show! I substituted 1 cup of evaporated skim milk for the chicken broth and used frozen kale instead of spinach and it came out wonderful and creamy! The sauce will thicken up off heat!

Provided by Vino p.o. prn

Categories     Spinach

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 (17 ounce) packages gnocchi
salt
3/4 cup walnut halves, roughly chopped
1/4 cup extra virgin olive oil
4 large garlic cloves, minced
2 (10 ounce) boxes frozen chopped spinach, defrosted
fresh ground black pepper
1/2 lb gorgonzola, crumbled
1 cup chicken stock or 1 cup vegetable stock

Steps:

  • Cook gnocchi according to package directions.
  • Toast walnuts in a small skillet over medium high heat until they are golden brown and smell toasted.
  • Remove from the heat and set aside.
  • Heat olive oil over low heat in a medium size skillet.
  • Add garlic and saute until fragrant.
  • Add the spinach and toss to combine and season with salt and pepper.
  • Add the chicken stock and bring up to a bubble.
  • Once the stock is simmering, add the Gorgonzola crumbles and toss until cheese is melted.
  • Add the gnocchi to the skillet and toss to coat.
  • Spoon gnocchi into bowls and sprinkle walnuts on top.

Nutrition Facts : Calories 534, Fat 45.9, SaturatedFat 14.4, Cholesterol 44.3, Sodium 983.2, Carbohydrate 13.8, Fiber 6, Sugar 3.1, Protein 22.8

SPINACH AND RICOTTA GNOCCHI



Spinach and Ricotta Gnocchi image

Provided by Food Network

Time 38m

Yield 6 servings

Number Of Ingredients 7

2 pounds fresh spinach (about 3 bunches)
1 (16-ounce) container ricotta cheese
6 tablespoons freshly grated Parmesan, plus more for serving
2 egg yolks, lightly beaten
4 tablespoons unsalted butter, plus more for the dish
Kosher salt and freshly ground black pepper
2 handfuls fresh sage

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot salted water to a boil.
  • Cut the stems off the spinach, and soak the leaves in the sink. Wash them thoroughly.
  • Add the spinach to the boiling water and cook 1 minute. Remove spinach from the water and plunge in a large bowl of ice water to stop the cooking.
  • Drain the spinach very well, and using a clean tea towel, squeeze out the extra water. Chop the leaves very fine.
  • Put the cooked spinach in a large bowl, add the ricotta, 3 tablespoons Parmesan, egg yolks, and season with a couple pinches salt and some freshly ground black pepper. Mix well, and make sure that the ricotta crumbles into fine pieces, and mixes properly with the spinach. Shape the mixture into balls about the size of walnuts.
  • Lightly butter a 13 by 9-inch casserole dish, lay all the gnocchi in it, and dress it with a few very thin slices butter and a sprinkling of Parmesan. Cook the gnocchi at 350 degrees F for about 20 minutes, and then use the broiler for the last 5 minutes to crisp and brown the top of the spinach balls.
  • In a medium skillet, melt the remaining 1 1/2 tablespoons butter, and saute the sage until it starts to brown. Serve the gnocchi on a warm plate and dress with the sage-butter sauce, and garnish with freshly grated Parmesan.

RICOTTA GNOCCHI WITH SPINACH & GORGONZOLA



Ricotta Gnocchi with Spinach & Gorgonzola image

When my family comes for a visit, they always ask me to make this unique dish for dinner. Homemade cheesy gnocchi is topped with a rich sauce made with butternut squash, spinach and Gorgonzola.- Brud Holland, Watkins Glen, New York

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 8 servings.

Number Of Ingredients 19

3 large potatoes
3 cups reduced-fat ricotta cheese
1/4 cup grated Romano cheese
2 tablespoons olive oil
1 tablespoon kosher salt
6 large eggs
4-1/2 cups cake flour
4 quarts water
SAUCE:
2-2/3 cups cubed peeled butternut squash
1/3 cup thinly sliced fresh basil leaves
1/3 cup water
2 tablespoons plus 2 teaspoons olive oil
2 garlic cloves, peeled and thinly sliced
1-1/4 teaspoons kosher salt
3/4 teaspoon pepper
1-1/3 cups heavy whipping cream
2/3 cup crumbled Gorgonzola cheese
1-1/2 pounds fresh spinach, coarsely chopped

Steps:

  • Scrub and pierce potatoes. Bake at 400° for 50-55 minutes or until tender. Peel potatoes; press through a potato ricer or strainer into a large bowl. Cool slightly., Add ricotta and Romano cheeses, oil and salt to potato pulp; beat on low speed until smooth. Beat in eggs, 1 at a time. Add flour; mix well. On a lightly floured surface, knead 10-12 times, forming a soft dough., Divide dough into 16 portions. On a floured surface, roll each portion into a 1/2-in.-thick rope; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork., In a Dutch oven, bring water to a boil. Cook gnocchi in batches until they float, 30-60 seconds. Remove with a slotted spoon and keep warm., In a large saucepan, combine the squash, basil, water, oil, garlic, salt and pepper. Bring to a boil. Cover and cook until squash is tender, 4-6 minutes. , Stir in cream and Gorgonzola. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Add spinach; cook until spinach is wilted. Serve with gnocchi.

Nutrition Facts : Calories 833 calories, Fat 35g fat (17g saturated fat), Cholesterol 248mg cholesterol, Sodium 1420mg sodium, Carbohydrate 101g carbohydrate (10g sugars, Fiber 7g fiber), Protein 29g protein.

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