Spinach Ricotta Gnocci
Recipe provided by Chef Michael Cappon
Ingredients
- 1 quart Whole Milk
- 10oz Baby Spinach
- 3oz Pasta Flour
- 1oz Grated Parmesan Cheese
- 1 Egg
- 1/2 cup Lemon Juice(about 4 lemons worth)
- 1 tsp Kosher Salt
- 1 pinch Fresh Ground Nutmeg
- 2 quarts Water
- 2 oz salt
1 stick Unsalted butter
1 Nutmeg Berry
Ricotta
Place your milk in a medium sauce pan and bring up to 200 degrees slowly. When the milk has reach 200 degrees add your lemon juice and stir in completely remove from heat and allow to sit for 15 minutes. Then line a strainer with fine cheese cloth and pour mixture through allow to drain for 30 minutes and then set aside.
Spinach
in a large sauce pan bring 2 quarts of water to a boil. Place the spinach in boiling water. As soon as all the spinach has been mixed into the water remove from heat and allow to sit for 2 minutes. Then using a fine mesh strainer drain the spinach. Take the drained spinach and place it in a food processor. Chopped the spinach for 2 minutes until it is the texture of a mousse. Place spinach back into the fine mesh strainer and allow to drain for 60 minutes.
Gnocchi
In a large mixing bowl place all of your ingredients and mix by hand until you have a smooth dough. Place the dough in the fridge for 30 minutes. Then remove onto a floured surface. Cut off manageable size pieces and using your hands roll them into a long cylinder about the thickness of a nickel. Then using a knife of a pizza wheel cut the dough into 1.5 inch cylinders. The toss all the pieces in flour and place on a tray. For cooking bring 2 quarts of water and 2oz of salt to a boil. Place your gnocchi in boiling water and cook until they float to the top.
Butter
In a small sauce pan over medium heat place you stick of butter and allow to melt and then slowly brown. You should cook it until it has a slight nutty smell
Plating
place your gnocchi on a long plate cover with your browned butter and topped with a pinch of nutmeg and grated Parmesan and enjoy
