Cookbook:Spinach and Ricotta Gnocchi

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Cookbook | Ingredients | Recipes

These attractive green gnocchi originated in Tuscany where, confusingly, they were known as ravioli.




  • Put the spinach, ricotta and seasoning in a saucepan and cook gently, stirring continuously, for 5 minutes.
  • Turn off the heat, and beat in the eggs, the 3 tbsp. of the Parmesan and the flour.
  • Chill the mixture for at least 4 hours.
  • Lightly shape into small rounds and roll them into a very small amount of flour.
  • Poach them in water until they float to the surface. Drain and set aside.


  • Mix together the sauce ingedients and simmer until done