Easy weeknight dinners: homemade ricotta gnocchi
I know what you’re thinking, “there’s no way making homemade gnocchi is an easy weeknight dinner”, but you’re wrong! If you have a food processor (and I realize not everyone does….but they’re on sale at Lowes this week so maybe you could look into it), then making these light and delicious gnocchi will take you about 20 minutes. And if you don’t have a processor, then save this recipe for a rainy weekend afternoon when you have an hour to kill and make them by hand.
Homemade Ricotta Gnocchi : Serves 2
Steam a few cups of fresh spinach just until it begins to wilt. You want to end up with 1 cup of well-drained cooked spinach.
Combine in a food processor the cooked spinach, 4 large eggs, 4 oz of grated Pecorino Romano cheese, 10 oz of well-drained fresh Ricotta cheese, and a generous pinch of salt and pepper. Process just long enough to form a dough.
Boil a large pot of water. When the water boils, add a few large pinches of salt. Make small balls with your dough and roll them in a shallow dish of all-purpose flour. Cook the gnocchi in the salted water until they float. Once they float, cook them for 4 more minutes.
Serve with your favorite Marinara sauce.
Easy weeknight dinners is published every Tuesday at noon.
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This was a collossal fail. All I had was a soupy mess in my food processor and no diner for family . What gives, I thought this was supposed to be an easy recipe.
hmmm not sure what went wrong for you. sorry to hear that. my first thoughts are wet spinach or too much processing.