Active Time

　　20 minutes

　　Total Time

　　20 minutes

　　

Ingredients

Makes 40 gnocchi

　　10 ounces block frozen chopped spinach

　　1 cup whole milk ricotta cheese

　　2/3 cup parmesan cheese, plus 2 tbsp for sprinkling before serving.

　　1 egg yolk

　　2 tablespoons flour, plus more for dusting your hands while rolling

　　

Step 1

Defrost the brick of frozen spinach (you can also do this in the microwave).

　　

Step 2

Squeeze ALL (and I mean ALL) of the water out of the spinach in small handfuls (I use my hands and do it over a bowl to make sure I don't lose any spinach).

　　

Step 3

Place all of the ingredients in a food processor and pulse. You want to make sure the spinach is in tiny pieces and the mixture is thoroughly combined.

　　

Step 4

Dust your hands with a little flour so the mixture doesn't stick to your hands.

　　

Step 5

Take 1 teaspoon of the spinach mixture and roll into tiny balls. Place on a plate covered with waxed paper or parchment.

　　

Step 6

Bring a large pot of water to a boil for cooking the gnocchi.

　　

Step 7

Add the gnocchi to the water in batches and cook for 3 minutes or until they rise to the surface.

　　

Step 8

Using a slotted spoon, remove the gnocchi to a plate or bowl.

　　

Step 9

Sprinkle with parmesan cheese, cool and serve.

　　

Step 10

To Freeze: After step 5, place on sheet tray and freeze for 30 minutes. Transfer to a ziploc bag, label and freeze up to 4 months. When ready, thaw to room temperature and follow steps 6-9.

　　Cooks' Note

　　This recipe was originally published on Weelicious as "Spinach Gnocchi".