Gnocchi with Ricotta

Main Course

Recipe courtesy of 5 Ingredient Dinners from America's Test Kitchen

Serves 4-6

  • 2 pounds vacuum-packed, frozen, or shelf-stable gnocchi
  • ½ cup seasoned panko bread breadcrumbs
  • ½ cup oil-packed sun-dried tomatoes, patted dry and chopped, plus ¼ cup tomato oil
  • 8 ounces (8 cups) baby spinach
  • 8 ounces (1 cup) whole-milk ricotta, room temperature

Gnocchi with Ricotta

Gnocchi with Ricotta

Click image to enlarge



Bring 4 quarts water to boil in large pot. Add gnocchi and 1 tablespoon salt and cook, stirring often, until just cooked through. Reserve 1½ cups cooking water, then drain gnocchi and set aside. Wipe pot dry with paper towels.

Meanwhile, toss panko with 1 tablespoon olive oil in bowl. Microwave panko, stirring occasionally, until deep golden brown, 1 to 4 minutes; set aside to cool.

Heat tomato oil in now-empty pot over medium heat until shimmering. Add sun-dried tomatoes and spinach, 1 handful at a time and cook, stirring constantly, until spinach is uniformly wilted, about 1 minute. Stir in cooked gnocchi and ½ cup reserved cooking water and toss to coat.

Off heat, stir in ricotta until well combined. Adjust consistency with remaining 1 cup reserved cooking water as needed and season with salt and pepper to taste. Sprinkle individual portions with toasted bread crumbs. Serve.


Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive