American Test Kitchen: Spinach and Ricotta with Tomato and Butter Sauce (Episode 2217)

Spinach and ricotta with tomato and butter sauce

Services As a main course or 6 as a first course

time 1, hours

Ricotta without stabilizers such as locust, guar, xanthan gum drains more easily. You can substitute partially skimmed ricotta with full-fat ricotta cheese. Frozen whole spinach is easier to juice to dry, but frozen spinach will work. Squeezing the spinach should remove to 2/2 cups of liquid; You should have ½ cup of finely chopped spinach. Tomato butter sauce isn’t exactly basic; If you prefer a more traditional accompaniment, substitute plain tomato sauce or buttered butter and fresh sage. Served with a simple salad.



12 ounces (1 cup) full-fat ricotta cheese

All-purpose flour cup

1 ounce (½ cup) grated Parmesan cheese, plus extra for garnish

1 tablespoon panko breadcrumbs

Half a teaspoon of table salt, plus salt for cooking, my soldiers

Half a teaspoon pepper

1 teaspoon grated lemon peel

10 ounces frozen whole spinach leaves, thawed and pressed to dry

2 large egg whites, lightly beaten


4 tablespoons unsalted butter

3 garlic cloves, thinly sliced

12 ounces cherry or grape tomatoes, halved

2 teaspoons apple cider vinegar

Half a teaspoon of table salt

Half a teaspoon pepper

2 tablespoons fresh shredded basil

1. For GNUDI: Lay a double layer of paper towels on a double sided baking tray. Spread the ricotta in an even layer over the towels; Set aside and leave for 10 minutes. Place the flour, Parmesan, panko, salt, pepper, and lemon zest in a large bowl and stir until combined. Process spinach in a food processor until finely chopped, about 30 seconds, scraping sides of bowl as needed. Transfer the spinach to a bowl with the flour mixture. Grab paper towels and fold the ricotta in half; Peel off towels. Rotate the sheet 90 degrees and repeat the folding and peeling two more times to consolidate the ricotta into a smaller mass. Using paper towels as a rope, transfer the ricotta to a bowl with the spinach mixture. Ditch the paper towels but don’t wash the sheet. Add egg whites to a bowl and mix gently until well combined.

2. Transfer heaped teaspoons of dough to a blank sheet of paper now (you should have 45 to 50 servings). Using your dry hands, gently roll each part into a 1-inch ball.

3. Sauce: Melt the butter in a small saucepan over medium heat. Add garlic and cook, stirring occasionally, until butter is very frothy and garlic is pale golden brown, 2 to 3 minutes. Remove from heat and add tomatoes and vinegar; Cover and set aside.

4. Bring a liter of water to a boil in the Dutch oven. Add 1 teaspoon salt. Using a spider skimmer or slotted spoon, transfer all of the noodles to the water. Return the water to a gentle simmer. Cook, adjusting heat to keep simmering, 5 minutes, starting timer once water returns to a boil (to confirm doneness, cut 1 dumpling in half; center should be firm).

5. While the gnocchi is simmering, add salt and pepper to the sauce and cook over medium-high heat, stirring occasionally, until tomatoes are completely warmed and slightly softened, about 2 minutes. Divide the sauce evenly among 4 bowls. Using a spider skimmer or slotted spoon, remove my soldiers from the pot, drain well, and transfer to plates with the sauce. Garnish with basil and more Parmesan. Feet it right away.

You can watch Past episodes of America’s Kitchen Test on WSKG Passport.

For more information about WSKG passportPlease visit our website Support page.

See other recipes from America’s Test Kitchen And other offers, visit Cooking with WSKG.

Image source: America’s Test Kitchen

Leave a Comment

Your email address will not be published. Required fields are marked *