A far simpler alternative to regular potato gnocchi, learn the secrets to making perfect gnocchi on our video page!
It is handy to test cooking a small ball of the gnocchi mixture before rolling them all out. If it starts to crumble in the water add a little more flour to the mixture.
The key to this gnocchi is to add as little flour as possible. The amount of flour required will depend on the moisture in the ricotta and spinach. Look for a moist dough that doesn't stick to your hands excessively.
Use fresh ricotta cut from the wedge at the deli for this recipe. If you use smooth ricotta from the tub, the mixture will require significantly more flour.
Gnocchi will keep uncooked, lightly floured in the refrigerator for 2 days.
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