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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.
Servings 4


  • 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.