Ricotta & Spinach Gnocchi

Ricotta & Spinach Gnocchi
 serves 41 cup packed fresh spinach
1 cup packed arugula, chopped, plus additional to serve
small handful basil leaves, chopped
1 large garlic clove, minced
3/4 cup ricotta
1 cup flour, plus additional for rolling
2 eggs, beaten
1 cup grated Parmesan cheese, plus additional to serve
1 tsp salt
1/2 tsp nutmeg
1/4 tsp pepper
olive oil, to serve

Bring a small pot of water to a boil. Add spinach, and turn off heat. Remove spinach after 2 minutes and transfer to colander, to drain, pressing out as much water as possible. Transfer to a cutting board and chop.

In a large bowl, combine spinach, arugula, basil, garlic, ricotta, flour, eggs, cheese, salt, nutmeg and pepper. Mix well, adding an additional 2-3 T flour, if needed. Mixture will be wet, but should be able to form into 1” balls, with floured hands. Roll each ball in a bit of flour, and place on a parchment lined baking sheet (or cutting board). Transfer to the refrigerator for 30 minutes.

Bring a large pot of water to a boil. Drop 1/4 of the gnocchi in the water, and let them sink to the bottom. When they rise to the top (about 2-3 minutes), allow them to cook for 1 minutes more. Remove with a slotted spoon, transferring to a plate. Repeat with the remaining gnocchi, in batches. Serve the gnocchi on a bed of arugula. Drizzle generously with olive oil, and sprinkle with parmesan cheese, salt and pepper, to taste.

Bon Appétit !

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