via elisa spinach and ricotta gnocchi - light as air!

Light and Delicate - pair with a  velvety tomato sauce and...one does like a meat ball! :-)

I had the pleasure of cooking with Elisa Gambino of Via Elisa foods. She started a successful pasta company here in Atlanta. She sold her pasta at Whole Foods and later based on requests from customers opened a sauce company. She eventually closed her pasta shop but the sauce company continues to produce very delicious Italian sauces. The sauce is sold in specialty stores and through her website; www.viaelisa.com.

This gnocchi recipe is one of her recipes that she happily shared when I assisted her in a cooking demonstration at Toscano & Sons in Atlanta. Her story is very interesting and she is one of those people that you instantly like when you meet her. 

This recipe is very simple regarding its few ingredients and as with most simple Italian foods – it’s absolutely delicious. They are nutritious too; full of calcium and iron. The gnocchi are nothing like their potato cousins; their texture is light and delicate. Still plump and delicious but with an almost no flour recipe they are like no other pasta you’ve eaten.  Best of all people will freak when they taste them.

Speaking of 'freak' - I have to say, what will make the difference in good and crazy good is the ricotta that you use. If you have an Italian market nearby get the good stuff! If you are a freak like me you can make your own - I swear I have made it and it is so easy. Ina Garten has a ricotta simple recipe (4 ingredients), and it is worth the minimal effort it takes to make it.

Ingredients

• 6 ozs of cooked spinach, well drained and squeezed dry, finely chopped (can process in the food processor)
• 10 ozs of whole milk ricotta (as good as you can find - handmade or homemade)
• 1 egg
• 3 1/2 tablespoons of Parmigiano Reggiano
• 3 tablespoons of all purpose flour
• Salt
• Nutmeg (just a pinch)

Instructions

Drain the Spinach. We used frozen; Elisa said it was faster and as good - it is. It takes a lot of fresh spinach to make 10 oz. I would imagine you could use other delicate leafy greens like Swiss chard if you wanted to.

Thaw the spinach completely. Squeeze out all – well as much water as you can. We used a colander and a bowl to force out the water. You can even put the spinach in a clean dish towel and wring out the water.

When you have drained the spinach – chop it up fine. Elisa explained that when you later cut the gnocchi you don’t want to have the string of spinach sticking out. So chop it fine – you could use a food processor.

In a bowl mix the spinach, ricotta and pinch of salt and nutmeg in a large sauté pan (nonstick works well) and cook gently, stirring continuously, for 5 minutes or so. The purpose of this step it to cook out some of the moisture. 

You know you are at the right point because the cheese will start to seize up and as you are scrapping the bottom the cheese mixture will not cover the bottom as quickly. I also noticed that the spinach was easier to see.  

Remove the pan from the heat and beat in the egg, the Parmigiano Reggiano and the flour.  Mix it well. 

Spread the mixture out on a baking sheet and chill (UNCOVERED) for about 4 hours. This will further dry out the dough – but that’s good - you want that.

With a small melon baller or a teaspoon, scoop up the mixture and roll into cylinders. Roll them in very little flour.  Put them on a lightly floured baking pan and shake the pan from time to time to keep them from sticking.

Cooking:

Poach the gnocchi in a large pot of salted boiling water by dropping them in a few at a time. They will float when they are done.

 

Once the gnocchi rise to the top of the water, remove them from the water with a slotted spoon. 

Storing:

While you're at it make a few extra and freeze them for when ever you want them!

Spinach gnocchi will keep in the refrigerator, uncovered for 4 days.  They can also be frozen on a tray and then put into a plastic bag for storage.  They keep well in the freezer.  It is best to poach the gnocchi on the day you plan to serve them.

Elisa recommends serving it with her Via Elisa Passionately Perfect Tomato Sauce.