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To make creamy spinach ricotta gnocchi, you'll need these simple ingredients: - 2 cups fresh spinach, chopped - 1 cup ricotta cheese - 1 cup all-purpose flour (plus extra for dusting) - 1 large egg - 1/4 teaspoon nutmeg - Salt and pepper to taste - 1 tablespoon olive oil - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - Fresh basil leaves for garnish Each ingredient plays a key role in creating a rich and comforting dish. The fresh spinach gives a nice color and a healthy twist. Ricotta cheese adds creaminess. The flour helps bind everything so you can shape the gnocchi. The egg is essential for adding richness and helps the dough hold together. Nutmeg adds a warm flavor that enhances the dish. Olive oil provides a nice base for your sauce, while heavy cream adds that luscious, velvety texture. Finally, Parmesan adds a salty depth that makes each bite delicious. You can also choose garnish options like fresh basil leaves. They bring a fresh flavor and a pop of color to your plate. Enjoy these ingredients as you create your delightful meal! Start by cooking the spinach. In a skillet, add the chopped spinach and a splash of water. Heat it over medium heat. Cook until the spinach wilts, which takes about 2-3 minutes. Once it's done, remove it from the heat and let it cool. Next, squeeze out excess moisture. After cooling, take the spinach and press it firmly with your hands or use a clean cloth. This step is key to avoid watery gnocchi. Finally, chop the spinach finely to ensure it mixes well in the dough. Now it's time to make the gnocchi dough. In a large bowl, mix the ricotta cheese, chopped spinach, egg, nutmeg, and a pinch of salt and pepper. Stir until everything is well blended. Gradually add the flour, about 1/4 cup at a time. Mix it in gently. Be careful not to overwork the dough. You want it soft but not sticky. If it feels too wet, add a bit more flour. To shape the gnocchi, first, divide the dough into four equal parts. On a lightly floured surface, roll each part into a rope. Aim for a thickness of about 1/2 inch. Next, cut the rope into 1-inch pieces. If you like, roll each piece over the tines of a fork. This creates ridges that help hold the sauce better. Bring a large pot of salted water to a boil. Carefully drop the gnocchi in, but do it in batches. Watch them closely. Once they float to the surface, they are done. This usually takes about 2-3 minutes. Use a slotted spoon to remove them and set them aside. In the same skillet used for the spinach, add olive oil over medium heat. Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese until it melts completely. Season the sauce with salt and pepper to make it flavorful. Taste it to make sure it’s just right. Now it’s time to combine the gnocchi with the sauce. Gently toss the cooked gnocchi in the creamy sauce. Make sure each piece gets coated well. Let it simmer for another minute on low heat. This helps the gnocchi soak up the tasty flavors. When serving, plate the creamy spinach ricotta gnocchi in a nice bowl. For a touch of color, garnish with fresh basil leaves. You can also add extra grated Parmesan on top for added flavor. Enjoy your comforting dish! To avoid mushy dough, always use the right amount of flour. Start with one cup of flour and add more gradually. If the dough feels sticky, add a bit more flour. Knead the dough gently and don’t overwork it. When shaping the gnocchi, keep your surface floured. Roll the dough into ropes about half an inch thick. Cut them into one-inch pieces. Use a fork to create ridges on each piece for better sauce adherence. You can change the flavor of the sauce easily. Add garlic or shallots for extra depth. A pinch of red pepper flakes gives a nice kick. Lemon zest brightens the dish, making it fresh and lively. If you want to switch cheeses, try mascarpone or cream cheese. Both create a rich, creamy texture. For a stronger taste, use aged cheddar or goat cheese. To avoid sticky gnocchi, ensure your water is boiling before adding them. Cook them in small batches. This keeps them from clumping together. When cooking in batches, remove the cooked gnocchi with a slotted spoon. Place them on a plate lined with parchment paper. This prevents them from sticking while you cook the rest. {{image_2}} You might want to add proteins to your creamy spinach ricotta gnocchi. If you enjoy meat, consider adding cooked chicken or shrimp. These options bring a hearty flavor that pairs well with the creamy sauce. For a vegetarian twist, try adding chickpeas or lentils. They boost protein and keep the dish filling. You can also sprinkle in some cooked quinoa for a nutty flavor. To elevate the taste, think about herbs and spices. Fresh basil, thyme, or oregano can add a lovely aroma. A pinch of red pepper flakes gives a nice kick, too. Cheese can also change the flavor. Try adding feta for a tangy twist or mozzarella for a creamy melt. Mixing cheeses can lead to a unique taste that excites your palate. Mixing in more vegetables keeps the dish fresh and vibrant. You can add roasted bell peppers, zucchini, or mushrooms for extra texture. Seasonal vegetables are a fun choice, too. In spring, add peas or asparagus. In fall, consider pumpkin or butternut squash. These swaps keep your gnocchi interesting and colorful all year round. To store leftover creamy spinach ricotta gnocchi, place it in an airtight container. This keeps the dish fresh. It will last in the fridge for about 3 days. Before serving, check for any off smells or changes in texture. You can freeze gnocchi for later use. First, spread uncooked gnocchi on a baking sheet and freeze them for 1-2 hours. Then, transfer them to a freezer bag. This way, they won’t stick together. Frozen gnocchi can last up to 2 months. When you’re ready to eat, cook them straight from the freezer. To reheat gnocchi, the stovetop is best. Heat a little cream or sauce in a pan. Add the gnocchi and heat until warm. This method keeps their soft texture. If using a microwave, place gnocchi in a bowl with a splash of water. Heat in short bursts, stirring often, to avoid drying them out. Yes, you can use frozen spinach. Just thaw it first and squeeze out the water. This helps keep your gnocchi from getting too watery. Frozen spinach is a great time-saver, too. Just remember to chop it finely after thawing. You will know the gnocchi is cooked when they float to the top of the water. This usually takes about 2-3 minutes. Once they rise, give them a minute more to ensure they are fully cooked. Use a slotted spoon to remove them gently. If you need a substitute for ricotta, use cottage cheese or cream cheese. Both will work well in this recipe. Just blend them until smooth to mimic the texture of ricotta. You can also try using mascarpone for a richer flavor. Yes, you can make this dish gluten-free. Use gluten-free flour in place of all-purpose flour. Many brands have blends that work well for gnocchi. Just be sure to check the package for the right measurements as they can differ. Absolutely! You can prepare the gnocchi ahead of time and store them in the fridge. Just place them in a single layer on a baking sheet and freeze. Once frozen, transfer them to a bag. When you’re ready, cook them straight from the freezer. This blog post covered how to make delicious spinach ricotta gnocchi from scratch. We discussed key ingredients, step-by-step instructions for preparing the gnocchi, and tips for improving both the gnocchi and cream sauce. I shared variations to add proteins and flavors, as well as essential storage and reheating tips. Making gnocchi can be easy and fun. With practice, you can master this comforting dish and impress your friends and family. Enjoy creating your own version and savor every bite!

Creamy Spinach Ricotta Gnocchi

Indulge in the rich flavors of creamy spinach ricotta gnocchi with this easy and delicious recipe! Learn how to create soft, homemade gnocchi and pair it with a luscious cream sauce that's perfect for any meal. This wholesome dish takes just one hour to prepare and serves four, making it ideal for family dinners or special occasions. Click through for the full recipe and elevate your cooking tonight!
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Ingredients
  

2 cups fresh spinach, chopped

1 cup ricotta cheese

1 cup all-purpose flour (plus extra for dusting)

1 large egg

1/4 teaspoon nutmeg

Salt and pepper to taste

1 tablespoon olive oil

1 cup heavy cream

1/2 cup grated Parmesan cheese

Fresh basil leaves for garnish

Instructions
 

Prepare the Spinach: In a skillet over medium heat, add the chopped spinach with a splash of water. Cook until wilted (about 2-3 minutes), then remove from heat and let cool. Once cool, squeeze out excess moisture and chop finely.

    Make the Gnocchi Dough: In a large bowl, combine the ricotta cheese, chopped spinach, egg, nutmeg, and a pinch of salt and pepper. Mix until well combined. Gradually add flour, 1/4 cup at a time, until a soft dough forms. Be careful not to overwork the dough.

      Shape the Gnocchi: On a lightly floured surface, divide the dough into four portions. Roll each portion into a long rope, about 1/2 inch in diameter. Cut the rope into 1-inch pieces. You can roll each piece over the tines of a fork to create ridges, if desired.

        Cook the Gnocchi: Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water in batches. Once they float to the surface (about 2-3 minutes), they are done. Remove with a slotted spoon and set aside.

          Make the Cream Sauce: In the same skillet used for spinach, add olive oil over medium heat. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and combined. Season with salt and pepper to taste.

            Combine: Gently toss the cooked gnocchi in the creamy sauce until evenly coated. Let it simmer for another minute on low heat to absorb the flavors.

              Serve: Plate the creamy spinach ricotta gnocchi and garnish with fresh basil leaves and additional grated Parmesan, if desired.

                Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4