40 small spinach gnocchi balls
- One 10-ounce package frozen chopped spinach, defrosted
- 1 cup full-fat ricotta cheese
- 2/3 cup grated Parmesan cheese, plus 2 tablespoons for sprinkling
- 1 large egg yolk
- 2 tablespoons all-purpose flour, plus more for dusting your hands while rolling
1. Squeeze all of the water out of the spinach using your hands (do it in small handfuls over a bowl to make sure you don’t lose any spinach) and then again in a clean dish towel to remove as much liquid as possible (see Note).
2. Place the spinach, ricotta cheese, 2/3 cup of the Parmesan cheese, the egg yolk, and 2 tablespoons flour in a food processor and pulse until the spinach is in tiny pieces and the mixture is thoroughly combined.
3. Dust your hands with a little flour so the mixture doesn’t stick to your hands.
4. Take 1 teaspoon of the spinach mixture and roll it into a tiny ball. Place it on a plate covered with parchment paper. Repeat with the rest of the mixture.
5. Bring a large pot of water to a boil. Add the gnocchi in small batches — no more than several at a time — and cook for 3 minutes, or until they rise to the surface.
6. Using a slotted spoon, remove the gnocchi to a plate or bowl.
7. Sprinkle with Parmesan cheese and serve.
Note: This recipe will not succeed unless you remove all of the water from the spinach so that it’s as dry as possible. If you do not drain the spinach well, the gnocchi will fall apart while cooking in the water.
To Freeze: After step 4, place the gnocchi on a baking sheet and freeze for 30 minutes. Transfer to a zip-top bag, label, and freeze for up to 4 months. When ready to cook, thaw to room temperature and start at step 5.
The foregoing is excerpted from Weelicious by Catherine McCord. All rights reserved. No part of this book may be used or reproduced without written permission from HarperCollins Publishers, 10 East 53rd Street, New York, NY 10022.