SPINACH AND RICOTTA GNOCCHI WITH TOMATO SAUCE l Italian Dumplings

SPINACH AND RICOTTA GNOCCHI WITH TOMATO SAUCE l Italian Dumplings

Music: Santa Lucia - Neapolitan Song
Piano: Elvan A. ULUCINAR

In this episode, I'd like to share with you 'Spinach and Ricotta Gnocchi' recipe, also known as Ravioli Nudi or Gnocchi Verdi. This recipe makes 2 side dishes, so feel free to increase the quantity if needed. You also can freeze uncooked Gnocchi for up to a month.

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INGREDIENTS
150 gr. (0.33 pounds) Ricotta (drained) or Turkish lor cheese
300 gr. (0.66 pounds) spinach
1 egg
1 cup flour
A pinch of salt & black pepper

FOR THE SAUCE
1 cup tomato puree
2 cloves garlic
3-4 tbsp olive oil
1 tbsp vinegar
A pinch of granulated sugar
Salt & pepper

DIRECTIONS
Rinse the spinach and cook in large pan of boiling salted water, about 5 minutes.
Squeeze out as much as water as possible and transfer into the bowl of a blender.
Add ricotta, egg, a tiny pinch of salt and pepper.
Blend until pureed then mix.
Add 1 cup flour on top, mix.
Using your hands, pull together ingredients.
Sprinkle work surface with 1-2 tbsp flour, turn dough out.
Knead just enough for the dough to come together, be careful not to over-knead.
Divide dough into 4 pieces, roll each piece into a ball.
Sprinkle work surface and balls lightly with flour.
Roll each ball into a 50-cm-long (19.6 inches) rope.
Line a large tray with clean kitchen towel.
Cut the ropes into small pieces, about the size of a large olive.
Press then roll each piece against the tines of a fork, to make ridges.
Transfer to the tray and repeat the same until all is done.
You may freeze them in the tray, then transfer into a plastic bag and store in the freezer.
For the sauce, heat 3-4 tbsp olive oil and 2 cloves sliced garlic in a large pan, over medium low heat.
Once sizzling, remove and discard the garlic.
Carefully add tomato puree.
Add 1 tbsp vinegar and cook for about 1 minute, stirring constantly.
Add a pinch of sugar and season to taste.
Add 1 cup hot water, mix.
Simmer for 30 minutes, leaving the lid slightly ajar, over the lowest possible setting.
When the sauce is nearly done, fill a pan with water, bring to a boil and add a good pinch of salt.
Add Gnocchi and cook for about 8-9 minutes.
Check for doneness.
Using a slotted spoon, transfer cooked Gnocchi into the sauce pan.
Mix well then transfer into a serving plate, with some sauce.
Grate some parmesan or Turkish aged kashar on top, if desired.
Garnish with chopped parsley and serve immediately.

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