Spinach and Ricotta Dumplings

10 Jan

Spinach and Ricotta Gnocchi

Prep Time: 45 minutes + 1 hour Refrigeration
Cooking Time: 15 minutes

Serves 4-6


4 slices white bread, crusts removed
½ cup milk
1 lb frozen spinach, thawed
8 oz Ricotta
2 eggs
1/2 cup grated Parmesan
3/4 cup all purpose flour

Garlic butter sauce:
3 ½ oz butter
2 cloves garlic, crushed
3 TB basil, chopped
1 tomato, diced


1.  Soak bread in milk for 10 minutes. Squeeze out any excess milk from bread and frozen spinach.
2.  Combine bread, spinach, ricotta, eggs and Parmesan. Mix well. Chill, covered for 1 hour.
3.  Remove from fridge and fold in flour.
4.  Start boiling water in large sauce pan. With flour on your hands, roll heaped teaspoons of spinach/ricotta mixture into dumplings.
5.  Carefully lower batched on gnocchi into boiling water. Cook for 2 minutes (gnocchi will rise to the surface when completely cooked. Transfer cooked gnocchi to plate and cover to keep warm.
6.  Garlic Butter Sauce: Combine all ingredients in a saucepan and cook over medium heat for 3 minutes. Drizzle over cooked gnocchi and serve!


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