Spinach And Ricotta Gnocchi Recipes
Spinach and ricotta gnocchi are a first course reserved for my very favorite guests...and they are a traditional Tuscan favorite! These have a vibrant forest green color and are light and fluffy. As with most dough preparations for gnocchi, it is the amount of flour used that will determine if their texture is light or leaden. Be sure to really squeeze as much water as possible out of the spinach or you will end up using too much flour. Patience is a virtue when making gnocchi.
Recipe From food.com
Provided by MsPia
Categories European
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Coated in an herb butter (recipe included) and sprinkled with Parmesan cheese, these little dumplings are mouthwatering! Cooling time not added to cooking time.
Recipe From food.com
Provided by Julie Bs Hive
Categories Spinach
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
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Fill a pastry bag with the ricotta/spinach mixture. Pipe 1 1/2-inch balls of the cheese mixture onto the all-purpose flour lined tray. Shake the tray around to coat the balls in flour.
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From epicurious.com
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Gnocchi: Add milk and bread to a shallow dish, let bread soak 10 minutes, then squeeze excess milk from the bread. In a medium bowl, combine bread, spinach, ricotta, eggs, …
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From goodfood.com.au
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In a bowl, mix 500g of dry ricotta (Brancourt's is good), the chopped spinach, 100g of finely grated parmesan, 4 eggs, a pinch of grated nutmeg, salt and pepper to taste. Using a …
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From en.wikipedia.org
Gnocchi are usually eaten as a first course, but they can also be served as a contorno (side dish) to some main courses. Gnocchi vary in recipe and name across different regions. …
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Gnocchi are usually eaten as a first course, but they can also be served as a contorno (side dish) to some main courses. Gnocchi vary in recipe and name across different regions. …
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From foodandhome.co.za
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directions. Cook the spinach over a low-medium heat, in just the water that was still clinging to the leaves after you had washed it, for 5 minutes; drain; squeeze out as much of the …
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1.2 kg (2½ lb) frozen spinach; 500 g (1 lb 2 oz) ricotta; 2 organic egg yolks; 2 cups grated parmigiano plus extra 1 cup for table; salt and pepper; plain (all-purpose) flour, for …
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SPINACH AND RICOTTA GNOCCHI RECIPE - FOOD.COM
From food.com
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SPINACH & RICOTTA GNOCCHI RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
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Method. Boil the kettle. Place the spinach in a large bowl and pour boiling water over it. Leave for 2 mins until wilted, then drain thoroughly. Leave to cool, then wrap a clean tea …
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