Photography by Jennifer Silverberg
Spinach Gnocchi with Prosciutto and Ricotta Salata
Once poached, toss the gnocchi in melted butter or olive oil and refrigerate for up to 3 days. Simply warm in the sauce or bake as a gratin.
- 1½ pounds spinach
- ½ cup ricotta cheese
- 3 large eggs
- 3 cups all-purpose flour divided, plus more for dusting
- 2 cups grated ricotta salata divided
- Kosher salt to taste
- Freshly ground black pepper to taste
- 8 tablespoons 1 stick unsalted butter
- 4 ounces prosciutto torn into bite-size pieces
- ►Cook spinach in a large skillet over medium heat until wilted, about 5 minutes. Transfer wilted spinach to a colander and drain for 15 minutes. Once cool enough to handle, squeeze spinach to extract any remaining liquid.
- ►Combine squeezed spinach, ricotta, eggs, 1 cup flour, and 1½ cups ricotta salata in a food processor and process for 1 minute. Transfer mixture to a large bowl and add remaining 2 cups flour, salt, and pepper. Stir to combine.
- ►Lightly dust a work surface with flour. Roll dough into roughly ¾-inch-wide, 15-inch-long logs. Using a butter knife, cut logs into ¾-inch pieces and transfer to floured surface.
- ►Fill a large pot with water and bring to a boil. Reduce heat to medium and gently poach gnocchi for 5 to 6 minutes. Remove using a slotted spoon and place on a rimmed baking sheet. Do not overcrowd or gnocchi will stick together.
- ►Melt butter over medium heat in a large skillet. Continue cooking until browned and nutty, about 7 minutes total. Toss gnocchi with browned butter, prosciutto, and remaining ½ cup ricotta salata. Season to taste and serve immediately.