Homemade Spinach Gnocchi with Ricotta (Rabatòn)
User Reviews
5
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Prep Time
45 mins
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Cook Time
30 mins
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Servings
6
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Calories
399 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Mediterranean, Italian
Homemade Spinach Gnocchi with Ricotta (Rabatòn)
Description
Homemade Spinach Gnocchi with Ricotta (Rabatòn) blends fresh ricotta cheese with cooked and pureed spinach and Swiss chard, creating a moist, flavorful base. Parmesan cheese adds umami depth, while fresh marjoram and parsley provide herbaceous notes. Nutmeg enhances the flavor subtly. The dough is bound with eggs, flour, and breadcrumbs, resulting in a soft, pillowy gnocchi that holds its shape without being dense.
After shaping, the gnocchi are baked in butter with sage leaves, which imparts a fragrant, browned butter aroma and crisping the exterior slightly. This baking technique produces gnocchi that are tender and creamy inside with a lightly crisp finish. Traditionally served as a primo (first course) or side, these gnocchi deliver both comfort and freshness.
You can serve the gnocchi immediately after baking or reheat leftovers. They can also be baked in tomato sauce for variation. Vegetarian Parmesan options and gluten-free substitutions for flour and breadcrumbs work well to accommodate dietary preferences. This recipe yields about 18 gnocchi, suitable for 6 starters or 4 main servings.
Ingredients
For the spinach ricotta gnocchi.
- 1.1 lbs ricotta cheese fresh, 500g
- 1.1 lbs spinach you can also use frozen spinach, fresh, 500g, and/or
- 1.1 lbs swiss chard you can also use frozen spinach, fresh, 500g, and/or
- 3.5 oz Parmigiano Reggiano cheese or vegetarian parmesan, 100g
- 2.5 oz breadcrumbs can be gluten free breadcrumbs, 70g
- 2 oz wheat flour or gluten free flour, 50g
- 2 egg One whole, one yolk
- 2 prigs marjoram fresh
- parsley fresh
- ⅓ teaspoon nutmeg freshly grated
- salt to cook gnocchi and to taste
For baking the gnocchi
- 2 oz butter more if needed, 50g
- sage leaves
Instructions
Prepare the ingredients
- Wash, prepare and cook the greens. If using fresh Swiss chard, wash the chard and cut off the hard end of the stems. Then cut the leaves off from the rest of the stem and cut them into pieces. Finally, slice the stems, so they are quite small. Cook stems and leaves together until the stems are soft. You can also use the stems for another recipe.
- If using fresh spinach, wilt it in a saucepan with just the water on the leaves after washing them.
- Drain the greens really well after cooking and squeeze out as much water as possible. Chop the spinach and chard leaves and stems. Then purée in a food processor. Keep the purée a little rough not too smooth.
Make the gnocchi mixture
- Drain and mash the ricotta in a large bowl with a fork. Add the vegtable purée, one whole egg and one yolk, the marjoram leaves, some fresh parsley and grated nutmeg. Salt to taste. Mix everything together.
- Add the grated Parmigiano or vegetarian parmesan to the bowl and mix again. Then add the breadcrumbs and mix again! If the gnocchi dough feels a little too wet, you can add more breadcrumbs.
Make the spinach gnocchi
- Take about a tablespoonful of the gnocchi mixture. Using your hands roll it into a ball and then roll into a cigar shape on a well floured pastry board. These gnocchi should be about as long as your thumb or half the length of a standard fork.
- Pro tip Boil a small pan of water and cook one spinach ricotta gnocchi before making them all to be sure it holds together well. Rabatòn only need a couple of minutes to cook. Once the gnocchi rises to the surface of the water, remove with a slotted spoon and place in a buttered oven dish.
Cook and serve the gnocchi
- Heat the oven. Cook the gnocchi 3 to 4 at a time as per above in boiling salted water. Place them in one layer in a well buttered oven dish.
- Add pieces of butter on top of the spinach gnocchi along with some sage leaves. Finally, sprinkle with parmigiano and bake in a preheated oven at 200°c (392 °f) until the cheese on top starts to brown.
- Serve immediately with some of the melted butter from the oven dish spooned over the gnocchi.
Notes
- Serve freshly baked gnocchi as a starter or side dish, or reheat leftovers by baking again.
- You can bake gnocchi in tomato sauce for a flavorful variation.
- Use vegetarian parmesan if avoiding animal rennet, and gluten-free flour and breadcrumbs for gluten-free needs.
- This recipe yields approximately 18 gnocchi, serving 6 as a starter or 4 as a main course.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 22g | 7% |
| Protein | 22g | 44% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 129mg | 43% |
| Sodium | 569mg | 24% |
| Potassium | 624mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 8634IU | 173% |
| Vitamin C | 24mg | 27% |
| Calcium | 484mg | 48% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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