- Total Time
To maximize flavor in this dish, choose small spinach leaves with a crisp texture. They should give off a sweet aroma, not a sour or musty odor.
fresh spinach1 bunch(es), stems removed
all-purpose flour½ cup(s), sifted
part-skim ricotta cheese2 cup(s)
grated Parmesan cheese¾ cup(s)
dried plain breadcrumbs½ cup(s)
all-purpose flour¼ cup(s), extra
canned tomato sauce1 cup(s)
- Microwave or steam spinach until just wilted. Squeeze to remove excess water and chop finely.
- Combine spinach, 1/2 cup of flour, cheeses and bread crumbs in a bowl. Toss a tablespoon of mixture in extra flour and form into an oval. Repeat with remaining mixture to make 36 gnocchi.
- Add gnocchi to a pot of simmering water and simmer, uncovered for 2 minutes. Gnocchi is cooked when it floats to surface. Remove gnocchi from pan using a slotted spoon. Drain and keep warm.
- Heat sauce in microwave. Serve drizzled over gnocchi.