Laura De Martin of TusCA, Part Three

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.


  • 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:                  

  1. Sweat the onion and the garlic. Add spinach and cook until wilted.                    
  2. In a blender, mix spinach, egg, onion and garlic.                   
  3. Mix all the ingredients with the bread pieces and let rest for 20 minutes.                   
  4. With the dough, form long rolls and cut into small dumplings.                    
  5. Cook the dumplings in salted water.                   
  6. When the gnocchi are rising to the surface let them simmer for 2 minutes.                     
  7. Strain the gnocchi and sauté with brown butter.      

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