Potato Gnocchi stuffed with Spinach Ricotta Filling- Recipe
This recipe serves 2 people, for a family of 4 double the Potato Gnocchi recipe only as there is extra filling
Potato Gnocchi
- 1 large Russet or Yukon Gold potato
- ¾ - 1 cup or 120g of all purpose flour
- ½ teaspoon of salt
- 1 egg
- Extra flour for dusting
Method for Potato Gnocchi:
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Boil potatoes with skin on in a large pot with just enough water to cover the potato. Cook for 30 minutes or until tender (test with a fork). Drain well and let cool for 10 minutes. Do this before zoom class!
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Carefully (potato will still be hot!) peel the cooled potato using a small paring knife or fingers.
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Using a potato masher, ricer or cheese grater, mash the slightly cooled potatoes into a fine paste. You should have no large lumps. Transfer to a clean work surface or use a large bowl.
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Add flour on top of the potatoes on your work surface or bowl and make a well using your fingers in the centre. Add the egg to the centre of the well and beat the egg. Using your fingers, start to incorporate the flour into the potato and egg.
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Knead the dough until it forms a soft and pillowy dough, adding dusting flour if too sticky. Cut into 2 portions to make this step more manageable. roll each portion into a log about 1” thick then cut the log into 1 ½ ” pieces.
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For plain gnocchi, gently press each 1 ½” portion onto the back of a fork and roll off the fork to get indentations.
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Place freshly shaped gnocchi onto a floured baking sheet, making sure to sprinkle with flour so they don't stick.
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Boil salted water. Once water comes to a boil, toss in gnocchi and cook until the gnocchi starts to float. Darin, then serve with your favourite sauce or pan fry!
Spinach Ricotta filling
- 1 cup or 240g of ricotta cheese
- 1/2 cup of fresh spinach, chopped or frozen spinach
- 1 Egg
- Salt and Pepper to taste
Method for stuffing potato gnocchi
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Mix both cheese and spinach in a bowl with the egg, season with salt and pepper.
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Place each 1.5” piece of gnocchi into your hand and, using your thumb, flatten into a circle, about 2 inches wide.
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Place ½ teaspoon of the filling into the centre of the dough and begin to fold the dough shut, encasing the filling. Pinch the seam to seal.
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Continue this process with the rest of the dough, placing each piece onto a generously floured baking sheet.
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Boil your gnocchi in a large pot of salted water until the gnocchi floats to the top (2-3 minutes). Serve with your favourite sauce or pan fry in olive oil until golden brown on each side.
The Red Sauce
- 3 tablespoons olive oil, plus more for drizzling
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1 28-ounce can whole peeled plum tomatoes, crushed by hand
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1 jar of tomato puree
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Kosher salt and freshly ground pepper
Method:
- Combine olive oil, crushed tomatoes and tomato puree into a hotel pan . Season with salt, pepper, and crushed red pepper flakes. Cook in a 375 degree oven until slightly less saucy than it was when you started, 15 to 20 minutes. Season again with salt, pepper, and red pepper flakes.
- Sauce is done when it tastes less acidic and is thicker in appearance. Cooking brings out the sugars in tomatoes and therefore the sauce becomes more sweet and concentrated the longer you cook it
Bonus: Easy Aglio e Olio Pasta Sauce:
- ½ cup or 100ml of olive oil
- 2 cloves garlic, sliced
- ¼ tsp red pepper flakes, to taste
- Chopped parsley, to serve
Method:
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On medium low heat, gently cook the garlic and olive oil until lightly golden brown and fragrant .
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Remove from heat and stir in red pepper flakes.
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Spoon over gnocchi and serve with chopped parsley.
Bonus: Lemon Garlic Dressing
- ¼ cup fresh lemon juice
- 1 small garlic clove, grated
- 1 teaspoon Dijon mustard
- ¼ teaspoon sea salt, more to taste
- Freshly ground black pepper, to taste
- ½ teaspoon honey, or maple syrup, optional
- ¼ to ⅓ cup extra-virgin olive oil
- ½ teaspoon fresh or dried thyme, optional
Method:
- In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.
- Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine. Makes 10oz
