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Home / Recipes / Ricotta gnocchi with spinach and pine nuts
An innovative way to present gnocchi. Alternatively, fry the gnocchi for a great entree or function dish.
Time 40 minutes
Servings 12
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400 g of Galbani Professionale Ricotta 600 g Spinach 40 g Galbani Professionale Parmesan cheese 2 eggs 10 ml olive oil 40 g flour 40 g pine nuts Salt and Pepper to season
Steam spinach and finely chop.
Toast the pine nuts in the oven.
Combine Galbani Professionale Ricotta, flour, parmesan, pine nuts, spinach. Then add in the eggs and olive oil.
Form Gnocchi balls, approximately 20g each. Lightly flour each one.
Bring water to boil. Plunge the gnocchi’s into the boiling water and remove one by one as they float to the surface.
Presentation: Arrange gnocchi on a large serving plate. Serve hot.