Tips / Handy Hints
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.
Lightly coating the gnocchi in flour before cooking will prevent them from crumbling in the water.
The amount of flour required for the dough 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 and be tougher in texture.
Gnocchi will keep uncooked, lightly floured in the refrigerator for 2 days.