A very close friend and I made these funny little doughy dumplings lately. Fairly quick and fun to make and you have the healthy bit – the spinach – included already. But instead of making the gnocchi with potatoes the traditional way, we prepared them with ricotta! The lemon dressing is delicious and gives the gnocchi a very fresh and light flavor.

See how to make everything here:Ingredients for 4
Anna’s recipe
For the gnocchi:
180g ricotta
150g parmesan
150g flour (or more until you have a nice and doughy consistency)
3 eggs
250g fresh baby spinach (or frozen, but defrosted)
Salt & pepper

For the dressing:
Lemon zest of 1 lemon
Fresh lemon juice of 1 lemon
3 tablespoons olive oil

Other ingredients:
Grated parmesan to top

Directions
For the gnocchi:
In a mixing bowl, combine ricotta, parmesan, flour, eggs, salt & pepper.

Prepare the spinach by pouring hot water over it in a separate bowl and set aside for approx. 1 minute. Drain and squeeze to remove any excessive water. Now chop finely. (When preparing with frozen spinach, defrost or pour hot water over the frozen spinach and squeeze out any excessive water accordingly). Then add to the dough and mix.

Heat a large pot with water and bring to boil. Add salt.

Now you have two options to prepare the gnocchi: either you use two tablespoons and form the gnocchi (scrape from one spoon to the next until you have a oval shape) that way and let “drop” into the hot water (that’s what we did) or you spread flour on a surface, roll out half of the dough and cut thicker “gnocchi slices” to then put into the hot water. Then do the same with the rest of the dough.

Leave gnocchi in the hot water for approx. 5 minutes (depending on the size, smaller ones might only need 3 minutes) until the gnocchi rise to the surface.

Meanwhile prepare the dressing:
Grate the lemon to receive the zest, squeeze the lemon for the juice and mix together with the olive oil.

Serve on a plate and pour the lemon dressing on top and serve with grated parmesan cheese.