|Gnocchi in the front, crispy brussels sprout |
leaves in the background. Lots of green!
Spinach Gnocchi with Shaved Ricotta Salata
- 2 1/2 pounds fresh spinach, stemmed
- 1/2 cup freshly grated Grana Padano cheese (1 ounce)
- 2 large eggs, lightly beaten
- 1/2 cup plain, dry, fine bread crumbs
- 1/4 teaspoon freshly grated nutmeg
- Kosher salt
- Freshly ground pepper
- 1 1/4 cups all-purpose flour, plus more for dusting
- 6 tablespoons unsalted butter
- Freshly grated Parmigiano-Reggiano and shaved ricotta salata, for serving
- In a large pot of salted boiling water, blanch the spinach until tender, about 4 minutes. Drain, reserving 1/2 cup of the cooking liquid. Cool the spinach in a bowl of ice water, then drain and squeeze dry. Wipe out the pot, fill with water and bring to a gentle simmer.
- Meanwhile, transfer the spinach to a food processor. Add 3 tablespoons of the reserved cooking liquid and puree until very smooth; add a bit more cooking liquid if needed.
- Scrape 1 cup of the spinach puree into a large bowl. (Reserve any remaining puree for another use.) Mix in the grated Grana Padano cheese, eggs, bread crumbs, nutmeg, 3/4 teaspoon of salt and 1/4 teaspoon of pepper. Stir in 1/4 cup of the flour to form a soft dough.
- Spread the remaining 1 cup of flour in a pie plate and dust a large rimmed baking sheet with flour. Gently roll the gnocchi dough into 1-inch balls. Carefully roll the gnocchi in the flour, shake off the excess and transfer to the prepared baking sheet.
- Add salt to the simmering water. Add half of the gnocchi to the pot and cook until they rise to the surface, then simmer until cooked through, about 3 minutes (about 5 minutes total cooking time). Using a slotted spoon, transfer the gnocchi to a platter. Cover loosely with foil. Repeat with the remaining gnocchi.
- In a skillet, cook the butter over moderate heat until golden, about 2 minutes. Spoon the brown butter over the gnocchi. Top with Parmigiano and ricotta salata and serve.