Back to this week's recipe which comes from Anne Burrell. She is an amazing woman and I love the enthusiasm she shows in whatever she does. This is my version of her spinach and ricotta gnocchi.
Makes approximately 18 1" gnocchi
1 pound part skim ricotta cheese well drained
2 oz frozen spinach, defrosted and well drained
1 egg, beaten
1 cup grated parmesan, plus more for sprinkling
1/8 to 1/4 cup all-purpose flour, plus more for the outside of the gnocchi
1/4 cup Semolina flour
I'm not sure what the official difference is between regular and semolina flour is, but it's not up to me to question, I just use it. It almost has a cornmeal appearance.
Make sure the ricotta is very dry. I start by lining a strainer with cheese cloth or paper towels putting in the cheese and then weighting it down. Leave it overnight in the refrigerator.
Bring a saucepan full of salted water to a boil and then reduce to a simmer.
Mix the ricotta, drained spinach and parmesan in a bowl. Add in the egg, a pinch of salt and 1/8 cup of flour mixing until combined.
Form into 1" balls.
Grab two shallow pans, placing the all purpose flour in one and the semolina flour in the other. Roll the gnocchi in the all purpose flour first and then in the semolina flour. Note: make a trial gnocchi and toss it in the water. If it falls apart as it cooks you need to add more flour to your mixture before proceeding.
Place four to five of the gnocchi at a time in the saucepan and simmer until they float (about three minutes).
Use a large slotted spoon (or a spider) to remove the gnocchi from the water and place on a plate with a paper towel to remove excess water.
Serve with your favorite sauce.
These are wonderful and surprisingly filling. I can eat three; hubby can eat five.