Vegetables / Side Dishes

Gnocchi Verde

Although I have no plans to make corned beef/cabbage/soda bread for today’s celebration of St. Patrick’s Day, I will almost certainly be eating something green-themed tonight. Natural colored green foods are acceptable, green-hued drinks are not. Unless you want to turn green, of course, which you might if you imbibe too many artificially colored beverages…..

But I digress. My beloved J just informed me that he has dinner with clients tonight, so it’ll be Alexander and I at home for dinner. Two carb-o-holic peas in a pod. Hey, that’s funny, peas are green, naturally. And naturally green. But we won’t be eating those, as it’s a pretty safe bet that he and I will indulge in pasta of some variety, most likely cacio e pepe for him, and pesto for me.

And pesto, which is made of basil, is green, naturally. And naturally green.


I’ll show myself out.

Gnocchi Verde – adapted from Food52

These are not your standard run-of-the-mill gnocchi – but they are absolutely delicious and in our opinion, best served with marinara sauce instead of butter.

  • 4 tbs. butter
  • Two 10-ounce boxes frozen chopped spinach, defrosted completely, squeezed dry of all moisture
  • 3/4 cup ricotta cheese
  • eggs plus one egg yolk
  • 6 tbs. flour
  • 3/4 cup freshly grated Parmesan, divided, plus more for serving
  • 1/2 tsp freshly ground pepper
  • 4 tbs. melted butter, divided

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, and pepper.  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 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.


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