No ImageSpinach Ricotta Gnocchi

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  1. Alison

    I made these and they were great but they were MUCH too salty! I’m wondering if there may have been a typo? I thought 2 tsp was a lot of salt when I was measuring it out to put in the dough but I figured I would trust the recipe and go with it. Now I’m thinking it can’t possibly need more than 1/2 tsp.

  2. Amanda K

    I’m in the process of making these right now and have the dough sitting in the fridge for an hour. I looked back over the recipe once more and realised that I didn’t add in the nutmeg, but then the recipe doesn’t say what step to add it in at. I’m assuming it gets added after using the food processor and when the other half of the ricotta and the parmesean are mixed in with the processed portion. I bet they’ll still turn out good for me without the nutmeg.

    Good catch! It’s been so long I don’t remember, but I’m guessing a good place to add the nutmeg is to stir it into the flour first, before adding the flour to the spinach mixture. So I’ve adjusted the recipe instructions to include that step. Either way, with or without the nutmeg, the gnocchi should turn out fine. ~Elise

  3. Karin Jung

    Hi Elise, I have made these before, (wow, huge hit) and I was wondering if you think this might work with chopped sautéed mushrooms? I have seen recipes substituting mushrooms for spinach in ravioli recipes that had ricotta/parmesan filling and thought it might work here. What do you think? If I sautéed first then let the mushrooms drain a bit?

    Sounds interesting. I would dry sauté the mushrooms first, until they stop releasing moisture. ~Elise

  4. Hope

    Elise…I have a question…can you freeze gnocchi? The problem I have with recipes is it seems like too much work to cut the recipe in half, but if I make the entire thing we either eat too much (me!) or it goes to waste since my husband is not a huge fan of leftovers.

    If it can be frozen, how long can I store in freezer?

    Hi Hope. Great question. When I asked Biba the same question she looked aghast. But of course she would, gnocchi are better fresh. That said, most of the people I know who make gnocchi make lots and freeze the extra. What they do is arrange them on wax paper on a baking tray and let them sit out over night to dry out first. Then they put them in the freezer to freeze. Once frozen, they remove them from the baking tray, put them in a freezer bag and put them back in the freezer for more convenient longer term storage. When ready to make the gnocchi, they just place the frozen gnocchi in the simmering water, one by one. They do not defrost first. ~Elise

  5. Karin Jung

    Another successful recipe! I actually thought these were surprisingly easy to make and a HUGE hit with my 2 1/2 year old. I used your basic tomato sauce because I wanted more veggies and had no goat cheese. The sauce was fantastic. I’ll will make these again and use pesto next time.

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