I love gnocchi, it’s my favourite pasta. Years ago, I ate my way through Italy and had to have gnocchi every single day; if I didn’t have it at lunch, I had to have it for dinner. There was a bit of a disaster a few years ago when I tried to make gnocchi from scratch, but when I saw this recipe I knew I had to try again. The gnocchi and the sauce are delicious, but I also use this recipe just for the gnocchi and switch up the saucy component. Hope you enjoy!
Ricotta Gnocchi with Greens and Cream
- 1 cup smooth mashed potatoes
- 1 cup ricotta cheese
- 1 large egg, beaten
- ½ cup grated pecorino or Parmigiano Reggiano cheese, plus more for garnishing
- ¾ teaspoon salt
- 1 cup all-purpose flour
- ½ cup whipping cream
- 1 teaspoon freshly grated lemon zest
- 2-3 tablespoons butter, divided
- 12 cups fresh greens such as spinach, arugula and/or baby kale
- (Optional: 3 tablespoons fresh parsley, torn)
In a large bowl, combine mashed potatoes, ricotta, egg, cheese and salt with a wooden spoon, until evenly mixed. Scatter flour over top and stir to evenly mix. Knead once or twice to bring dough together, if needed.
Bring a large pot of salted water to a boil. Roll handfuls of dough into long ‘ropes’ on a lightly floured surface, and cut into inch-thick pieces. Boil approximately a dozen at a time, making sure not to overcrowd the pot. Cook until the gnocchi are puffy and float to the top (2 to 3 minutes). Using a slotted spoon, remove to a parchment-lined baking sheet. Be sure to shake off excess water before placing on sheet. Sop up any water with paper towel, if needed. Repeat this process until all gnocchi are cooked. Set aside.
Greens and Cream
To make the sauce, pour cream into a small saucepan. Add lemon zest and set over medium heat. Bring to a gentle simmer. Heat gently, stirring occasionally, until reduced slightly (5 to 8 minutes).
Meanwhile, set a large non-stick frying pan over medium heat. Add 1 tablespoon butter. When bubbling, add boiled gnocchi. Cook, stirring occasionally, until lightly golden (2 to 3 minutes). You may need to do this in batches, adding more butter as needed, place in a large serving bowl.
Using the same pan, melt 1 tablespoon butter over medium heat. When bubbling, add greens. Cook until wilted slightly (about 1 to 2 minutes). Add greens and cream sauce to serving bowl and toss well. Serve, and top more grated cheese (and parsley). Enjoy!
Source: The Globe & Mail
2 thoughts on “Ricotta Gnocchi with Greens and Cream”
I love gnocchi too, this looks heavenly!