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Recipe

菠菜-Ricotta Gnocchi

Scott Phillips

屈服:Makes 30 to 40 gnocchi

Servings:6

这些饺子的淡淡而可爱,这要归功于自制的意大利乳清干酪,具有深菠菜味,只需简单的鼠尾草酱即可。用作第一门课程或特殊午餐。

亚搏手机版官方

  • 1 lb. fresh spinach, stemmed
  • 2/3 cup自制芝士(drained 30 minutes to 2 hours) or good quality purchased ricotta
  • 2-1/2盎司。(2-1/2杯)细磨碎的帕马诺 - 雷吉亚诺
  • 1个大鸡蛋,轻轻殴打
  • Pinch freshly grated nutmeg
  • Kosher salt and freshly ground black pepper
  • 2-1/4 oz. (1/2 cup) unbleached all-purpose flour
  • Extra-virgin olive oil
  • 4 oz. (1/2 cup) unsalted butter, cut into 8 pieces
  • 6 fresh sage leaves

Nutritional Information

  • 卡路里(KCAL):300
  • Fat Calories (kcal): 210
  • Fat (g): 24
  • 饱和脂肪(G):14
  • 多不饱和脂肪(G):1.5
  • 单不饱和脂肪(G):7
  • 胆固醇(MG):90
  • Sodium (mg): 630
  • Carbohydrates (g): 14
  • Fiber (g): 2
  • 蛋白质(G):10

准备

  • Cook the spinach in a large pot of boiling water until tender, about 5 minutes. Drain, let cool, and then wring out excess liquid in a clean cloth. Finely chop and transfer to a large bowl.
  • 加入意大利乳清干酪,1-1/4杯的帕米亚诺,鸡蛋,肉豆蔻,1茶匙。盐和1/2茶匙。胡椒粉,混合好。
  • Line a rimmed baking sheet with parchment. Put the flour in a wide shallow bowl. Roll rounded teaspoonfuls of the spinach mixture in the flour to form 1-inch balls. Transfer to the baking sheet.
  • Bring a large pot of well-salted water to a boil. Roll each gnocchi in the flour again to fully coat it (do not shake off excess flour); this helps keep them intact during cooking. Lightly oil a warm bowl. In batches of 8 to 10, simmer the gnocchi until they float, about 3 minutes. Using a slotted spoon, transfer them to the bowl.
  • Meanwhile, in a 10-inch skillet, cook the butter over medium-low heat until golden brown, about 5 minutes. Add the sage and cook until fragrant, about 3 minutes. Drizzle the butter over the gnocchi, top with the remaining Parmigiano, and serve.

Make Ahead Tips

Once shaped, the gnocchi can be covered with plastic wrap and refrigerated for up to 4 hours before cooking.

Reviews

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Reviews (7 reviews)

  • DMcGraw604|12/06/2021

    This was very good. A little more time consuming than I would have liked but it turned out well. I didn't have nutmeg on hand, so after a quick Google search I used Garam Masala instead and found it to be quite lovely. I also rough chopped the sage leaves (and used more than 6) so everyone could get a little crispy bit with their bites.

  • briz04|2016年9月19日

    This is an absolutely fabulous recipe. A beginner can do this easily the only thing that is critical to the success of the dish is that you make sure you bring the milk to 185 degrees, I often go to 190 degrees, when making the ricotta. Everything from there on will fall seamlessly into place. I have made the ricotta over 15 times now and will never go back to store bought.

  • melendy|11/04/2015

    味道很棒!两次,我都做了gnocchi,无法很好地保持自己的形状。但是,这可能是因为我从阅读他人的评论中学到的因素:烹饪更长的时间,按体重而不是体积去做,并遵守直径1英寸的规则。无论形状如何,我的家人都会受到打击。

  • cincybrat|2015年8月6日

    This dish is outstanding, much better than plain old gnocchi. They were very tender, not at all gummy, and very tasty. I weighed the 2 1/2 cups of cheese and it's 10 ounces. I agree with the other reviewers that 5 ounces, 1 1/4 cups, is required for the gnocchi themselves. The author calls for the same amount for garnishing, although I didn't use all of it. Also, I cooked the spinach the easy way: rinse the spinach, put it in a big pot, and cook over medium heat, stirring, until all is dark green and wilted. I was careful to make the gnocchi in 1-inch balls, but my yield was only 24. Also, I didn't use all the butter, it seemed like too much.

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