Difficulty Level: Moderate
Prep Time: 2.5 hours
Cook Time: 15 minutes
Serving Size: 2-4 servings
Spinach & Ricotta Gnocchi:
6 oz. fresh baby spinach
16 oz. whole milk ricotta, strained
3/4 cup ‘00’ flour
3/4 cup Parmigiano Reggiano, finely grated
1/4 tsp. salt
1/2 cup heavy cream
1/2 lb. fontina cheese, cubed
1 egg yolk
To strain the ricotta, wrap the cheese with a cheese cloth and place over a mesh strainer set on top of a bowl to catch the excess liquids. Strain for a minimum of 2 hours (the longer the better) and squeeze out all excess liquids.
Bring a large pot of water to a boil. Blanch the spinach for about 30 seconds. Remove using a spider strainer and place directly into a bowl of ice water to cool.
Squeeze out any excess liquids and add to a food processor along with the ricotta and salt. Blend for about 10 seconds.
In a mixing bowl, add the spinach and ricotta mixture, egg, flour and Parmigiano. Use hands or a spatula to mix well.
Divide the dough into 4-5 sections and roll out each section into long ropes (about 3/4 in. wide). If the dough is sticky, sprinkle some more flour on top as you roll it out. Cut the ropes into tiny pillows with a bench scraper to form the gnocchi.
Ricotta Gnocchi with Fontina Fonduta
Bring a large pot of water to a boil.
Meanwhile, add the heavy cream to a saucepan over medium-low heat along with the fontina cheese. Whisk until the cheese has melted and the mixture is smooth. Turn the heat to low and add the egg yolk. Whisk for about 2-3 minutes longer, until smooth.
Once the water is boiling, add plenty of salt. Cook the gnocchi until it floats to the top, about 2-3 minutes.
Strain the gnocchi and toss in the fontina fonduta.
Plate and top with more grated Parmigiano and serve!