↞ recipe box start page
Category: Main Dish
Prep Time: Cook Time: Total Time:
4 tablespoons butter
Two 10-ounce packages frozen chopped spinach, defrosted completely, squeezed dry of all moisture, and chopped very fine (about 1 1/2 cups), or 1 1/2 pounds fresh spinach, cooked, squeezed dry, and chopped
3/4 cup ricotta cheese
2 eggs, lightly beaten
6 tablespoons flour
3/4 cup freshly grated Parmesan, divided, plus more for serving
1/2 teaspoon plus 1 tablespoon salt, divided
1/2 teaspoon freshly ground pepper
Pinch of ground nutmeg
4 tablespoons melted butter, divided
PREPARATION
Melt the butter in a large skillet over medium heat. Add the spinach and cook, stirring constantly, for 2 to 3 minutes, or until almost all of the moisture has boiled away and the spinach starts to stick to the skillet.
Add the ricotta and cook, stirring, for 3 to 4 more minutes.
Transfer the spinach-ricotta mixture to a large mixing bowl and use a rubber spatula to mix in eggs, flour, 1/4 cup grated Parmesan,1/2 teaspoon salt, pepper, and nutmeg. Place in the refrigerator for 30 minutes to 1 hour, until the mixture is quite firm.
Preheat the broiler and bring 6 to 8 quarts of water, seasoned with the remaining 1 tablespoon salt, to a boil over medium heat in a large pot. Flour your hands lightly and shape the chilled gnocchi into balls about 1 1/2 inches in diameter. Drop the gnocchi gently into the simmering water and cook for 5 to 8 minutes, until they puff slightly and are somewhat firm. Lift them out of the water with a slotted spoon and transfer to a plate lined with a towel to dry.
Pour 2 tablespoons of the melted butter into a shallow, ovenproof dish and swirl it around to evenly distribute.Arrange the gnocchi in one layer across the bottom, leaving about 1/4 inch between each one. Dribble the remaining 2 tablespoons of butter over top, then sprinkle the gnocchi with the remaining 1/2 cup of cheese. Broil for about 3 minutes, until the cheese melts and is golden brown.
Serve at once, with additional grated cheese if desired.
view more member recipes
Spinach And Ricotta Dumplings
Category: Main Dish
Prep Time: Cook Time: Total Time:
4 tablespoons butter
Two 10-ounce packages frozen chopped spinach, defrosted completely, squeezed dry of all moisture, and chopped very fine (about 1 1/2 cups), or 1 1/2 pounds fresh spinach, cooked, squeezed dry, and chopped
3/4 cup ricotta cheese
2 eggs, lightly beaten
6 tablespoons flour
3/4 cup freshly grated Parmesan, divided, plus more for serving
1/2 teaspoon plus 1 tablespoon salt, divided
1/2 teaspoon freshly ground pepper
Pinch of ground nutmeg
4 tablespoons melted butter, divided
PREPARATION
Melt the butter in a large skillet over medium heat. Add the spinach and cook, stirring constantly, for 2 to 3 minutes, or until almost all of the moisture has boiled away and the spinach starts to stick to the skillet.
Add the ricotta and cook, stirring, for 3 to 4 more minutes.
Transfer the spinach-ricotta mixture to a large mixing bowl and use a rubber spatula to mix in eggs, flour, 1/4 cup grated Parmesan,1/2 teaspoon salt, pepper, and nutmeg. Place in the refrigerator for 30 minutes to 1 hour, until the mixture is quite firm.
Preheat the broiler and bring 6 to 8 quarts of water, seasoned with the remaining 1 tablespoon salt, to a boil over medium heat in a large pot. Flour your hands lightly and shape the chilled gnocchi into balls about 1 1/2 inches in diameter. Drop the gnocchi gently into the simmering water and cook for 5 to 8 minutes, until they puff slightly and are somewhat firm. Lift them out of the water with a slotted spoon and transfer to a plate lined with a towel to dry.
Pour 2 tablespoons of the melted butter into a shallow, ovenproof dish and swirl it around to evenly distribute.Arrange the gnocchi in one layer across the bottom, leaving about 1/4 inch between each one. Dribble the remaining 2 tablespoons of butter over top, then sprinkle the gnocchi with the remaining 1/2 cup of cheese. Broil for about 3 minutes, until the cheese melts and is golden brown.
Serve at once, with additional grated cheese if desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Spinach Ricotta Pie
by sgre52160
1 refrigerated pie crust (half of 15 oz pkg) at room temperature 1 tsp flour 3 tbsp butter 1 medium onion, chopped 1 (10 oz) pkg frozen chopped spinach, thawed, squeezed dry 1 tsp salt and p
by sgre52160
1 refrigerated pie crust (half of 15 oz pkg) at room temperature 1 tsp flour 3 tbsp butter 1 medium onion, chopped 1 (10 oz) pkg frozen chopped spinach, thawed, squeezed dry 1 tsp salt and p
Spinach-ricotta Stuffing
by sgre52160
Stuff this mixture under the skins of chicken pieces or of a whole, butterfiied, flattened bird. Makes: about 2 cups•One 12-ounce bunch or 10-ounce bag spinach, trimmed, washed, and coarsely chopp
by sgre52160
Stuff this mixture under the skins of chicken pieces or of a whole, butterfiied, flattened bird. Makes: about 2 cups•One 12-ounce bunch or 10-ounce bag spinach, trimmed, washed, and coarsely chopp
Spinach Ricotta Quiche
by sgre52160
1 (9 inch) unbaked pie crust 2 cups spinach, cooked and cut into pieces (make sure all excess water has been squeezed from the spinach) 1 cup heavy cream 4 eggs 1 cup ricotta cheese 1 cup Cheddar
by sgre52160
1 (9 inch) unbaked pie crust 2 cups spinach, cooked and cut into pieces (make sure all excess water has been squeezed from the spinach) 1 cup heavy cream 4 eggs 1 cup ricotta cheese 1 cup Cheddar
Ricotta Spinach Quiche
by sgre52160
1 unbaked 9 inch pie shell 1 sm. onion, minced 1/2 tsp salt Dash black pepper 1 cup light cream 3 eggs (slightly beaten) 2 pkgs. (10 oz. each) frozen chopped spinach 3 tbsp butter 1/4 tsp nutm
by sgre52160
1 unbaked 9 inch pie shell 1 sm. onion, minced 1/2 tsp salt Dash black pepper 1 cup light cream 3 eggs (slightly beaten) 2 pkgs. (10 oz. each) frozen chopped spinach 3 tbsp butter 1/4 tsp nutm
Baked Spinach And Ricotta
by sgre52160
3 cups (about 1 1/2 lbs) fresh chopped spinach, squeeze out water Salt 4 eggs, separated 1 pint ricotta cheese 1/2 cups shredded provolone or mozzarella cheese 1/4 cup grated parmesan cheese Das
by sgre52160
3 cups (about 1 1/2 lbs) fresh chopped spinach, squeeze out water Salt 4 eggs, separated 1 pint ricotta cheese 1/2 cups shredded provolone or mozzarella cheese 1/4 cup grated parmesan cheese Das
view more member recipes
related CDKitchen recipes
Quick And Easy Wonton Soup
Flounder With Spinach-Ricotta Filling
Valentine's Strawberry Dumplings
Make Ahead Spinach Manicotti
Cheesy Spinach Pasta Pie
Pasta With Ricotta, Spinach And Cream
Lori's Canneloni Stuffed with Spinach and Ricotta
Creamy Spinach And Mushroom Alfredo
Spinach And Ricotta Manicotti
Butternut Squash Filled With Spinach And Ricotta
Recipe Quick Jump