Chef Laura De Martin of TusCA–an upscale Italian restaurant inside the Hyatt Regency in Garden Grove–shares with us a recipe for spinach ricotta gnocchi.
If you missed Part One or Part Two of our interview with the chef, you can find them here and here.
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Ingredients:
- Spinach, 1 lb
- Ricotta, 8 oz
- White bread (torn into pieces), 10 oz
- Flour, 3 oz
- Parmesan, grated, 3 oz
- Salt and pepper
- Onion, 1
- Garlic, minced, 1 Tbsp
- Nutmeg, 0.5 tsp
- Marjoram, 1 tsp
- Egg, 1
Preparation Method:
- Sweat the onion and the garlic. Add spinach and cook until wilted.
- In a blender, mix spinach, egg, onion and garlic.
- Mix all the ingredients with the bread pieces and let rest for 20 minutes.
- With the dough, form long rolls and cut into small dumplings.
- Cook the dumplings in salted water.
- When the gnocchi are rising to the surface let them simmer for 2 minutes.
- Strain the gnocchi and sauté with brown butter.
