Recipe: Cook eggless spinach gnocchi in 4 simple steps
Spinach gnocchi is a vibrant and nutritious twist on the classic Italian potato dumpling. Originating from Italy, gnocchi has been a staple in Mediterranean cuisine for centuries, with each region adding its local flavors. This eggless version incorporates spinach for an extra dose of greens, making it a perfect vegetarian dish to enjoy any day of the week. So let's get cooking!
Gather the following ingredients
To create this vegetarian dish, gather two cups of all-purpose flour, one cup of ricotta cheese, and one cup of fresh spinach, finely chopped. Season with one teaspoon of salt and enrich the flavor with half a teaspoon of ground nutmeg. Finally, have two tablespoons of grated Parmesan cheese ready, along with some extra flour for dusting your workspace.
Prepare the spinach mixture
Start by steaming your finely chopped spinach until it's sufficiently wilted. Allow it to cool just a bit, then take care to press out the extra moisture using either a clean kitchen towel or a sieve for best results. In a sizable bowl, blend the spinach thoroughly with the ricotta cheese. For an enhanced taste, fold in the ground nutmeg and grated Parmesan cheese.
Forming the gnocchi dough
Add salt to the spinach blend and gradually mix in the all-purpose flour to create a soft dough. It's crucial not to over-knead; halt when ingredients are just combined. Lightly flour your work area, then split the dough into sections. Roll each piece into long ropes, roughly three-quarters of an inch in diameter, ready for cutting and shaping into gnocchi.
Cutting and shaping gnocchi
Slice each dough rope into half-inch segments to form the gnocchi dumplings. To give them a textured surface that will hold sauce more effectively, press each segment onto the back of a fork or use a specialized gnocchi board to create ridges. Arrange the prepared gnocchi on a floured baking sheet, ensuring they are spaced apart to prevent sticking.
Cooking and serving gnocchi
Bring a large pot of salted water to boil over high heat. Cook gnocchi in batches by dropping them into boiling water; they are done when they float to the surface after about two minutes. Remove with a slotted spoon and serve hot with your favorite marinara sauce or simply drizzle with olive oil and sprinkle more Parmesan cheese on top.
