spaghetti sauce

Gnocchi made with spinach and ricotta cheese...

Try gnocchi with spinach and ricotta, for gnocchi with a special, delicious taste.


* 2 packs of spinach; you can use frozen spinach if you wish, just make sure you drain their water completely.
* 1 cup flour
* 3 eggs
* 1 and 1/2 cups of ricotta cheese, well drained
* 1 cup of grated Parmesan
* Salt and pepper


Step 1: If using fresh spinach, boil the spinach in water with salt previously washed with stems removed. Once cooked allow them to cool down; chop them down to tiny bits. Make sure you drain completely the spinach, by leaving them in a colander for at least 25 minutes; this applies even more in case you are using frozen spinach.

Step 2: At this point in a bowl, mix the ricotta (that you will have previously drained completely) with the thinly chopped spinach, beat well the eggs, mix the eggs with the grated Parmesan cheese, season. If you have a food processor put all the ingredients in the processor's bowl, except for the flour and pulse until you obtain a thick paste.

Step 3: Pour the mixture in a mixing bowl.  Start pouring in the flour gradually, while slowly mixing continuously. The quantity of flour necessary will depend on how liquid your mixture is.  You need to keep adding flour until you get the paste to a good thickness, enough to form gnocchi. Too much flour however will result in gnocchi that will be hard to chew, so be careful here.

Step 4: Form rounded strips not too thick using your hand by rolling the dough we just did, superficially with gentleness and proceed to cut them into one inch chunks. Spread the gnocchi pieces on a holder and using a grater mark the gnocchi without pressing too hard, just enough to give them that usual gnocchi shape. It is only to mark, it is not necessary to press or they will flatten too much.

Step 5: Throw the gnocchi in abundant salted boiling water, already at boiling point. As you drop in your gnocchi the water will stop boiling as its temperature has dropped, but when the water starts to boil again your gnocchi will begin to float to the surface, take them out with the help of a skimmer and serve. In any case, you should never boil your gnocchi for more than 2 minutes no matter what.

Suggestions on what type of sauce to use with these: Pesto sauce, any pink or white cream sauce found here: spaghetti sauce reference; or even simply to pour good quality extra-virgin olive oil over them and sprinkle parmesan cheese on top.