spinach gnocchi with ricotta & parmesan

How To Make spinach gnocchi with ricotta & parmesan

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  Step 1
  Cook frozen spinach in microwave and cool completely. When cool, squeeze out any liquid until dry.
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  Step 2
  Add all ingredients into food processor EXCEPT flour and process for 30-60 seconds until spinach is broken into tiny pieces, but specks of dark green remain. (You don't want it a uniform color.)
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  Step 3
  Place 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 1/4- 2 1/2 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.
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  Step 4
  Place 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.
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  Step 5
  Drop into salted slow boiling water and give a stir so they don't stick to the bottom. Boil gently until they rise to the top. (3-5 minutes) Drain. Serve with freshly shaved Parmesan or Asiago cheese and your favorite pasta sauce, Alfredo sauce, browned butter/sage sauce, whatever you like.
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