Ricotta cheese gnocchi
Directions
- 1Boil the spinach for a couple of minutes. Once they're ready, dry them out.
- 2Boil the spinach for a couple of minutes. Once they're ready, dry them out.
- 3Boil the spinach for a couple of minutes. Once they're ready, dry them out.
- 4In a food processor crack one egg, add the spinach, pecorino romano, salt and pepper.
- 5In a food processor crack one egg, add the spinach, pecorino romano, salt and pepper.
- 6In a food processor crack one egg, add the spinach, pecorino romano, salt and pepper.
- 7Add it to a bowl, followed by ricotta cheese and some of the flour and start mixing to create a dough.
- 8Add it to a bowl, followed by ricotta cheese and some of the flour and start mixing to create a dough.
- 9Add it to a bowl, followed by ricotta cheese and some of the flour and start mixing to create a dough.
- 10Once your mixture is uniform and more similar to a dough, start kneading with your hands.
- 11Once your mixture is uniform and more similar to a dough, start kneading with your hands.
- 12Once your mixture is uniform and more similar to a dough, start kneading with your hands.
- 13Give it a gentle roll and with a bench scraper or a knife cut some stripes.
- 14Give it a gentle roll and with a bench scraper or a knife cut some stripes.
- 15Give it a gentle roll and with a bench scraper or a knife cut some stripes.
- 16Add a little bit more flour and roll it like this in long shapes.
- 17Add a little bit more flour and roll it like this in long shapes.
- 18Add a little bit more flour and roll it like this in long shapes.
- 19Once you have it all, just cut little pillows about 1 or 2 cm.
- 20Once you have it all, just cut little pillows about 1 or 2 cm.
- 21Once you have it all, just cut little pillows about 1 or 2 cm.
- 22Now as for the potato gnocchi, cooking it is extremely easy. As soon as they start floating it means they're ready. Take the ones on the surface and dry it directly into the pot with the sauce.
- 23Now as for the potato gnocchi, cooking it is extremely easy. As soon as they start floating it means they're ready. Take the ones on the surface and dry it directly into the pot with the sauce.
- 24Now as for the potato gnocchi, cooking it is extremely easy. As soon as they start floating it means they're ready. Take the ones on the surface and dry it directly into the pot with the sauce.
Ingredients
- 350 g ricotta cheese
- 350 g ricotta cheese
- 350 g ricotta cheese
- 100 g flour
- 100 g flour
- 100 g flour
- 150 g flour
- 150 g flour
- 150 g flour
- 50 g spinach
- 50 g spinach
- 50 g spinach
- 70 g pecorino romano cheese
- 70 g pecorino romano cheese
- 70 g pecorino romano cheese
- 1 egg
- 1 egg
- 1 egg
- 0 salt
- 0 salt
- 0 salt
- 0 pepper
- 0 pepper
- 0 pepper
Equipment
food processorbench scraper or a kniferolling pinpotfrying pan