Spinach, Cannellini, and Ricotta Cheese Gnocchi

Spinach, Cannellini, and Ricotta Cheese Gnocchi

Spinach, Cannellini, and Ricotta Cheese Gnocchi



Servings:
6 to 8
Quantity
Ingredients
4 tablespoons
Unsalted butter
1 cup
Sweet onions, finely chopped
1 pound
Spinach leaves, washed
1, 14.28 ounce
Carmelina Brands® Italian Cannellini Beans, rinsed, drained and pureed
1 cup
Whole milk ricotta
1 cup
Parmesan cheese, freshly grated
1 cup + 1/2 cup for dusting
Unbleached All-Purpose flour, divided
3 each
Egg yolk, beaten
2 teaspoon
Kosher salt, divided
1/2 teaspoon
Black pepper, divided
1/2 teaspoon
Ground nutmeg
2 tablespoon
Extra virgin olive oil
3 each
Garlic cloves, sliced
1/4 teaspoon
Chili pepper flakes
3, 14.28 oz.cans
Carmelina ‘e… San Marzano Italian Petite Peeled Date Tomatoes (Datterini)
1/2 cup
Fresh basil, chiffonade
  1. In a large pan, melt butter over a medium heat. Add onions and sauté until translucent; about 5 minutes. Add spinach and continue to cook, stirring occasionally until spinach is wilted; about 5 minutes. Remove spinach mixture from heat. Allow spinach to cool. Drain off any excess liquid using a colander if necessary. Finely chop spinach and transfer into a large bowl.
  2. In a large bowl, add the pureed Carmelina Brands® Italian Cannellini Beans to the cooled spinach, ricotta cheese, Parmesan cheese, 1/2 cup flour, egg yolks, 1 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Mix ingredients to combine and form dough. Add additional flour as needed; dough should be soft, and not sticky to the touch.
  3. Transfer the dough to a wooden cutting board, and cut into 6 equal parts. Flour the board, and roll the divided dough into 6 long noodles; about 1-inch in diameter. Using a sharp knife, cut each noodle into 1-inch long gnocchi pieces. Lay the gnocchi on a sheet pan with parchment paper. Cover and refrigerate for 30 minutes.
  4. While the gnocchi are in the refrigerator, in a large sauce pan, heat oil over medium heat. Add garlic and chili pepper, and sauté for a minute, careful not to let garlic burn. Add Carmelina ‘e…San Marzano® Italian Petite Peeled Date Tomatoes (Datterini), and remaining salt and pepper, and basil. Stir to combine. Let sauce simmer over low heat for 10 minutes. Remove from heat and set aside.
  5. While sauce is reducing, bring a large pot of well-salted water to boil. Drop gnocchi into the salted water one by one. Simmer gnocchi until they float to the top of the pot; about 3 minutes. Using a slotted spoon, transfer gnocchi to the simmering Datterini Sauce.
  6. To serve, spoon Spinach, Cannellini and Ricotta Cheese Gnocchi into decorative serving bowl or platter. Garnish with additional Parmesan cheese and fresh basil. Buon Appetito!

* Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc. ™

Copyright© 2017