Spinach Ricotta Gnocchi in Cream Sauce (Ñoquis de Espinaca)

Why you’ll love it

• No potatoes to boil: ricotta makes a quick, soft dough.
• A sneaky way to eat greens: every bite has spinach.
• One-step sauce: just warm cream.

Quick facts

Ingredients

• 1.1 lb (500 g) ricotta (about 2 cups)
• 8.8 oz (250 g) cooked spinach, squeezed dry
• 6.3 oz (180 g) all-purpose flour (about 1 1/2 cups)
• 1 egg
• 2.1 oz (60 g) grated hard cheese, such as Parmesan (about 2/3 cup)
• 1 cup (250 ml) heavy cream
• 1 tsp salt

Step-by-step method

1. Chop the spinach. Chop the drained spinach very finely.

2. Make the dough. Mix the spinach with the ricotta, egg, cheese, salt and flour.

3. Shape. Shape the gnocchi on a floured work surface.

4. Boil. Cook in plenty of salted boiling water until they float.

5. Sauce and serve. Warm the cream over low heat, add the gnocchi and serve right away.

Tips for the best result

• Add the flour a little at a time: a lighter dough makes more tender gnocchi.
• Squeeze the spinach in a clean kitchen towel until no more water comes out; wet spinach means a sticky dough.
• Keep the cream on low heat so it warms without boiling over.

Storage and reheating

They are best eaten right away. Refrigerate leftovers with the sauce in a covered container for up to 2 days and reheat gently until hot all the way through, 165°F (74°C).