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Spinach Ricotta Gnocchi with Beurre Blanc Sauce

September 14, 2010

This recipe for spinach ricotta gnocchi is another one that I find myself coming back to over and over again.  Usually I just eat the gnocchi with some sprinkled cheese or a cheesy sauce, but this time around I thought I would pair them with Julia Child’s famous beurre blanc sauce—which truly was a match made in heaven.  This simple beurre blance is much lighter and coats the gnocchi with just enough sauce without completely taking over.   I sprinkled the fluffy gnocchi with a tiny bit of parmesan and these nicely rounded out the perfect meal along with our risotto stuffed tomatoes and balsamic glazed tuna.  The gnocchi recipe results in an enormous amount of dough, so I froze half of it….and am hoping it survives the freeze thaw so that we can enjoy more gnocchi with half the amount of work!

Spinach Ricotta Gnocchi

from Simply Recipes

  • 3 oz frozen spinach (can use fresh)
  • 1 egg
  • 2 t salt
  • 1 1/2 lb whole milk ricotta cheese, drained of excess moisture
  • 1/3 cup finely grated Parmigiano-Reggiano cheese
  • 1 3/4 cups all-purpose flour

1) Cook spinach until tender (1minute). Drain and once cool enough to handle, sqeeze as much moisture out of it as you can.

2) Add spinach, egg, salt, & half the ricotta to a food processor.  Pulse till completely blended.  Transfer to a large bowl and stir in remaining ricotta and the cheese. 

3) Add half the flour and mix with your hands.  Repeat with remaining flour until mixture holds together as a dough.

4) Place dough onto lightly floured surface.  Knead for a minute.  If the dough is too sticky, you can add more flour.  Wrap dough in plastic and refrigerate for an hour.  (optional, but makes it easier to work with)

5) Divide dough into 4 portions.  Flour your hands lightly and with slight pressure roll out the dough in a back and forth motion while stretching out the dough sideways.  Its easier to work with smaller segments, so its ok to cut it in half if getting too long.

6) Once the roll is the size of your middle finger, cut it into 1-inch pieces.

7) Press the back of a fork into each piece of dough while making an indentation on the other side with your finger.  This is really time consuming so if you don’t need perfect gnocchi, you can skip this step. Gnocchi can be stored at this point on a lightly floured surface in the fridge overnight.

8 ) Bring a large pot filled halfway with water to a boil.  Add salt.  Drop one batch of gnocchi into the water individually, making sure not to let them fall on one another.  They will at first sink to the bottom of the pan and rise as they cook.  Remove with slotted spoon and place on a plate in a single later. (If they stick to the bottom of the pan, let them loose with the spoon). Repeat until all gnocchi are cooked.

Beurre Blanc Sauce

Julia Child Recipe found in Saveur

  • 3 sticks cold unsalted butter cut into chunks
  • 1/4 cup dry white wine
  • 1/4 cup white wine vinegar
  • 1 Tb minced shallots
  • 1/4 t salt
  • 1/2 t fresh lemon juice

1) Bring wine & vinegat to boil in a saucepan.  Add shallots and salt. Lower to a simmer and cook until most liquid is evaporated. (want 1 & 1/2 Tb liquid)

2) Remove from heat & whisk in a few chunks of butter.  Place back onto low heat and whisk in remaining butter one chunk at a time.

3) Remove from heat.  Whisk in lemon juice. taste and adjust flavor.  Strain through mess sieve to remove shallots and any chunks.

Note: this recipe makes a whopping 1 & 1/2 cups sauce…I halved it and the recipe worked great.


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