Make sure the spinach is properly drained so you limit the amount of water being added. Broil 4 to 6 inches from heat until cheese is browned and bubbling in spots about 2 minutes. Gnocchi plural are italian dumplings that are made with potatoes and flour then boiled like pasta until they re fluffy pillows of goodness. Baked in about 15 minutes dinner is on the table and ready to be enjoyed by all. Preheat oven to 400ºf.

They go well with just about any sauce. Like other potato gnocchi recipes these are a firmer dough so relatively easy to form. The key to making light gnocchi is not to add too much flour and not to over knead. Easy vegetarian ricotta baked gnocchi pomodoro with homemade marinara sauce tomatoes basil and fresh mozzarella. Hold it over the sink and squeeze out as much water as possible.

Cut all the ropes into inch pieces. Place the spinach in a large bowl and pour boiling water over it. In small bowl combine ricotta basil 1 4 cup of the mozzarella parmesan and egg. Imprint each piece of dough with lines so the sauce has an easier clung to gnocchi. 3 large russet potatoes baked until.

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Tips for making potato spinach gnocchi. Because i simply can t resist the beauty of heirloom tomatoes this time of the year and because i could never say no to fluffy gnocchi and ricotta cheese even if that means blasting the oven with triple digits outside. Leave for 2 mins until wilted then drain thoroughly. Peel the potato as soon as you can and put them through a ricer to eliminate all lumps. Lightly coat 1 1 2 quart casserole or gratin dish with cooking spray and set aside.

Chop the spinach up a bit before you blend it with the potato to make it easier to break up and not clog the. Tender and more rich than regular potato gnocchi these simple dumplings hold together really well thanks to the egg but are super light. Leave to cool then wrap a clean tea towel around the spinach. Spoon ricotta over gnocchi in 5 large dollops and sprinkle with mozzarella. A simple sauce of butter fresh sage leaves and parmesan is a classic accompaniment to gnocchi which couldn t be easier to make.

Just mix gently with your hands and add flour a little at a time until the dough comes together and you can easily roll into a 1 2 inch rods this recipe is basically one part flour one part ricotta and one part potato. Spinach gnocchi ricotta parmesan and a little mozzarella complete the 3 cheese extravaganza. Roll the dough into a rope shape long about 10 inches. Just mix gently with your hands and add flour a little at a time until the dough comes together and you can easily roll into a 1 2 inch rods this recipe is basically one part flour one part ricotta and one part potato. Chop the spinach up a bit before you blend it with the potato to make it easier to break up and not clog the.

Roll the dough into a rope shape long about 10 inches. Tips for making potato spinach gnocchi. Cut all the ropes into inch pieces. They go well with just about any sauce. Make sure the spinach is properly drained so you limit the amount of water being added.