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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.
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
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
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
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.
I’m not sure how I would like the sauce with goat cheese in it. Does it make it too tangy? Has anyone used and different sauce that still compliments the dish? What is the recipe?
Trememndous amount of work and definitely not worth the effort.
Yum. These were so fun to make and they were delicious. I shared a link via Facebook and a friend made them too. Super good recipe.
Just an update — I made the dough, froze it for 2 days and then made my gnocchi — it turned out GREAT! I also tried making some right away so I could compare, and I honestly think the stuff that I froze and then de-thawed tasted better. I also let a batch sit for a day cut up in the fridge and those pretty much melted… But as far as storage goes, it keeps well in the freezer!
A fabulous recipe! My toddler loves gnocchi so I saw this as an opportunity to get some spinach into him! I usually make him a version with butternut puree. I subbed white whole wheat flour in this recipe and, thanks to the very clear shaping directions, we ate some very fluffy, tender, pillowy gnocchi for lunch! I resisted adding any more flour than the 1-3/4 cups then about another 1/4 cup total for shaping. It’s a sticky one but I think it contributed to how tender they turned out. I froze a lot so we can have easy meals later. We’ll see how well they survive the freezer.
I’m going to make these this week, but because of the intense process and my hectic life, I want to make the gnocchi in advance. How long do you think they would keep in the fridge? If I made them and let them in a sealed container for two or three days… Would that be simply awful?
Should be fine, though I haven’t tried it. Let us know how it turns out if you do! ~Elise
They turned out really yummy, especially the sauce. I actually added about a half cup of basil.
Instead of adding more flour to reduce the stickiness I chilled the dough, as it had mentioned as an option. It helped immensely! I would highly recommend doing this.
Thanks! These turned out so great!
Has anyone tried making this recipe? I am having a horrible time with it. I’ve added the 1 3/4c. flour and it doesn’t even seem close to enough to actually make the dough manageable but I am afraid to add too much more.
I’ve put the dough on the board and have begun kneading and in the process have added at least another 1/2 c. It’s still extremely sticky.
I would really appreciate any advice one could give for this recipe!
You can add another 1/2 cup flour. It’s tricky because eggs vary in size, ricotta has moisture in it, the spinach has moisture in it, and people measure flour differently (even measuring cups vary in size). Just keep adding flour until you can make a dough out of it. ~Elise
Che delicioso! Gnocchi has to be one of my favorite foods of all time. Another variation of gnocchi is “malfatti”, meaning “bad made” – a rustic, more provincial dumpling. It’s also based on ricotta, like your recipe here, and is easy to make! You should try it some time – absolutely wonderful (and fool-proof)!
Thanks, as always, for your fabulous dishes :)
I made these last night and they were indeed pillowy and delicious– thanks for such a good recipe and clear instructions!
Do you know if the fork indentations serve any purpose other than decorative? It was a bit tedious doing them (at least for a weeknight dinner) and they barely showed up because the dough was so soft. So I’m wondering if that step could be omitted.
The fork indentations help the gnocchi catch and hold the sauce. You can skip the fork, but you still need to make an indentation. The fork method can actually be quite quick; it’s just a quick flick, you can do it pretty fast. ~Elise
Brilliant. I nailed the first try and it was perfect. Warning: Should be labeled as an aphrodisiac! ;)
Can a different kind of cheese be substituted for the goat cheese in the sauce? If so, what would you recommend.
The sauce as written with the goat cheese is a traditional Italian tomato sauce. I do not have a recommendation for a substitution. You can of course, just make a sauce without the cheese. ~Elise
I’ve never made dough before so this might be a silly question…
Can I keep the dough overnight in the fridge (wrapped in plastic) or does it need to be tossed into the pot soon after rolling?
You can keep it in the fridge overnight, in fact, I recall Biba recommending that chilling the dough will make it easier to roll out. ~Elise
Just to make certain –
Should I remove each gnocchi as soon as it floats to the top or should they boil on top for a while?
Remove it as soon as it floats to the top. ~Elise