Yield: Makes 30 to 40 gnocchi
Light and lovely, thanks to the homemade ricotta, these dumplings have a deep spinach flavor that needs little more than a simple sage-butter sauce. Serve as a first course or for a special lunch.
Make Ahead Tips
Once shaped, the gnocchi can be covered with plastic wrap and refrigerated for up to 4 hours before cooking.
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This is an absolutely fabulous recipe. A beginner can do this easily the only thing that is critical to the success of the dish is that you make sure you bring the milk to 185 degrees, I often go to 190 degrees, when making the ricotta. Everything from there on will fall seamlessly into place. I have made the ricotta over 15 times now and will never go back to store bought.
The taste is wonderful! Both times I've made it the gnocchi didn't hold their shape well. However, it may be because factors I've learned from reading others' reviews: cook longer, go by weight not volume, and adhere to the 1 inch diameter rule. Definitely a hit with my family, no matter the shape.
This dish is outstanding, much better than plain old gnocchi. They were very tender, not at all gummy, and very tasty. I weighed the 2 1/2 cups of cheese and it's 10 ounces. I agree with the other reviewers that 5 ounces, 1 1/4 cups, is required for the gnocchi themselves. The author calls for the same amount for garnishing, although I didn't use all of it. Also, I cooked the spinach the easy way: rinse the spinach, put it in a big pot, and cook over medium heat, stirring, until all is dark green and wilted. I was careful to make the gnocchi in 1-inch balls, but my yield was only 24. Also, I didn't use all the butter, it seemed like too much.
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