A Revisited Vegetarian Italian Recipe

In the great tradition of transalpine fresh pasta, gnocchi are reinvented in a chlorophyll version. Exit the potato: make way for fresh spinach and ricotta for a delicate alternative that combines authenticity and lightness. This recipe for 4 people takes 55 minutes from start to finish, including 40 minutes of active preparation and 15 minutes of final cooking.

The ingredient list fits on one hand: 450g of fresh spinach (or 150g after cooking, or even frozen for those in a hurry), 200g of creamy ricotta, one egg for binding, 50g of flour to structure the dough, and 30g of parmesan which brings that essential umami character. Two pinches of nutmeg, grey salt, and freshly ground pepper complete the seasoning with sobriety.

The technique relies on a tip from savvy cooks: the spinach cooking water, usually discarded, here becomes the secret ingredient of a fragrant emulsion. This anti-waste approach transforms a cooking residue into an aromatic base, enriched with extra virgin olive oil, fresh sage, and grated parmesan. An accessible fusion recipe that proves innovation rhymes with simplicity, without sophisticated equipment or Michelin-star chef techniques.

Preparing the Green Gnocchi Dough

First step: wash the spinach carefully, remove fibrous stems, then spin dry before steaming or plunging into boiling water. A few minutes are enough for them to wilt and release their chlorophyll. Carefully collect this greenish cooking water in a container: it will serve as the base for the final emulsion.

Let the leaves cool until you can handle them without burning, then squeeze them vigorously between your palms to extract every drop of residual moisture. This step determines the texture: water-logged spinach results in a sticky dough impossible to shape. Once well-squeezed, chop them finely with a knife until an almost homogeneous texture is obtained.

In a bowl, combine this spinach with 200g of well-drained ricotta, the beaten egg, 30g of freshly grated parmesan, and 50g of sifted flour. Grate two pinches of nutmeg directly over the mixture to capture all the volatile aromas. Salt sparingly, pepper generously, then work the mass until complete fusion of the ingredients. The dough should remain slightly sticky but malleable, neither too dry nor too liquid. This delicate compromise determines the final fluffiness of the gnocchi, ready to be shaped and then plunged into simmering water.

The Fragrant Emulsion, Signature of the Recipe

This greenish cooking water carefully set aside now reveals its full value. Instead of throwing it away, transform it into a gourmet anti-waste sauce that will capture the concentrated vegetable juices of the spinach. Pour it into a small saucepan, add 20g of grated parmesan, then bring to a gentle simmer.

Meanwhile, pick a generous handful of fresh sage leaves. These velvety leaves release camphorated notes that pair perfectly with the milky sweetness of the ricotta. Plunge them into the fragrant water just before boiling so they infuse without turning black. Simmer for two minutes, then remove from heat.

Incorporate 2 tablespoons of extra virgin olive oil while whisking vigorously to create a slightly pearlescent emulsion. The fat from the oil binds with the parmesan particles and coats the sage aromas in a silky texture. Adjust the seasoning with grey salt and freshly ground pepper to taste. This express sauce is prepared while the gnocchi are cooking: when draining them, coat them generously with this still-warm emulsion that will slide between each fluffy bite, revealing all the subtlety of this fusion recipe where nothing is lost, everything is transformed.

Dosages and Proportions for Guaranteed Success

Flexibility remains the keyword of this accessible recipe. If fresh spinach is missing or too expensive, frozen works perfectly: thaw them, squeeze them vigorously, and you will get the required 150g net after water removal. This equivalence simplifies preparation without sacrificing the taste or final texture of the gnocchi.

The ratio between the 150g of net spinach and the 200g of ricotta determines the balance between vegetable firmness and milky fluffiness. Too much spinach, and the dough becomes crumbly; too much ricotta, it sticks to the fingers. The 50g of flour acts as a minimal binder: just enough to structure without weighing down, preserving that lightness that distinguishes these gnocchi from their potato cousins.

Note the strategic use of parmesan, distributed in two stages: 30g incorporated into the dough to enrich each bite with umami flavor, then an additional 20g in the emulsion that coats the finished dish. This double cheese intervention creates a depth of flavor in layers rather than a single, flat taste. With these calibrated proportions, even a beginner cook can serve four plates worthy of a trattoria, where Italian tradition and contemporary creativity meet in an accessible harmony.