Spinach Gnocchi With Ricotta & Parmesan
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- 9 oz. package frozen spinach, cooked & cooled (i like green giant steamers cooked for 4 minutes in microwave.)
- oz. ricotta
- cup parmesan or romano cheese, grated
- tsp. salt
- tsp. pepper
- 1/4 tsp
- tsp. garlic powder
- 2 1/2
- cups flour (you may use a little less or a little more)
3Place spinach mixture into a large bowl and add 2 cups of flour. Mix well. Using your hands, add flour 1/4 cup at a time until a stiff dough is achieved that you can roll into ropes. It will be a work out for your arms! =) (I roll a test piece in my hands to see if it's ready.) The amount of flour depends on how dry you get your spinach. I usually use 2 1/2- 2 3/4 cups total. You'll be flouring your board also. Too dry and it won't form a nice rope. Too wet and it's too sticky.
4Place dough ball on a dinner plate. Lightly flour your counter top or board. Cut dough ball every 3/4" or so and then form these chunks of dough into ropes about the same size around as your thumb. Cut ropes into 1" chunks. (If you see a string from the spinach, just pat it down.) Place on large parchment lined cookie sheet with a sprinkling of flour. Continue until all dough is cut into 1" pieces. If you have time and patience, you can roll each gnocchi off of the tines of a fork forming ridges, but I never do.