Spinach and Ricotta Gnocchi with Tomato Sauce and Melted Cheese 🍝🧀
Ingredients:
500g fresh spinach (or frozen spinach, thawed and drained)
250g ricotta cheese
1 large egg
1 cup all-purpose flour (plus extra for dusting)
Salt and pepper to taste
1 tbsp olive oil (for cooking)
1 cup marinara sauce (store-bought or homemade)
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh basil leaves (for garnish)
Instructions:
Prepare the Spinach:
If using fresh spinach, blanch it in boiling water for about 2 minutes, then drain and cool under cold water. Squeeze out excess moisture and finely chop the spinach.
In a mixing bowl, combine the spinach, ricotta cheese, egg, a pinch of salt, and pepper.
Make the Gnocchi Dough:
Gradually add flour to the spinach-ricotta mixture, stirring until a dough forms. It should be soft but not sticky. Add a little more flour if necessary.
On a floured surface, knead the dough gently for a couple of minutes until smooth.
Shape the Gnocchi:
Divide the dough into small portions and roll each portion into a long log. Cut the logs into bite-sized pieces.
Gently roll each piece over a fork to create the classic gnocchi indentations.
Cook the Gnocchi:
Bring a large pot of salted water to a boil. Add the gnocchi in batches. When they rise to the surface, cook for another 2 minutes, then remove with a slotted spoon and set aside.
Prepare the Sauce:
In a small saucepan, heat the marinara sauce over medium heat, allowing it to simmer for a few minutes until warmed through.
Assemble the Dish:
In a baking dish or large bowl, layer the cooked gnocchi with tomato sauce, mozzarella cheese, and a sprinkle of Parmesan.
Place under the broiler for about 3-5 minutes, or until the cheese is melted and bubbly.
Garnish and Serve:
Garnish with fresh basil leaves and a final sprinkle of Parmesan. Serve immediately while the gnocchi are warm and cheesy!