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.
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Image source: America’s Test Kitchen