Golden Ricotta and Spinach Gnocchi with Smoky Roasted Pepper Cream and Toasted Hazelnuts

Name: Golden Ricotta and Spinach Gnocchi with Smoky Roasted Pepper Cream and Toasted Hazelnuts
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 9 oz ricotta cheese; 4 oz fresh spinach; 1/2 cup grated Parmesan cheese; 1 1/8 cups all-purpose flour; 1 large egg; 1 tsp salt; 1/2 tsp black pepper; 1 cup roasted red peppers; 3/4 cup heavy cream; 1/4 cup shallot; 2 cloves garlic; 1 tsp smoked paprika; 2 tbsp olive oil; 1 1/2 tbsp butter; 1/3 cup hazelnuts; 1/4 cup fresh basil; 8 cups water

An original vegetarian recipe featuring tender ricotta and spinach gnocchi, pan-seared until crisp on the outside, served over a silky smoky roasted red pepper cream and finished with toasted hazelnuts, Parmesan, and fresh basil.

35 minPrep

35 minCook

70 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

250 g ricotta cheese (well escurrida)
120 g fresh spinach (chopped finely)
50 g grated Parmesan cheese (more extra for servir)
140 g all-purpose flour (more extra for espolvorear)
1 unit egg (beaten lightly)
6 g salt (divided)
2 g black pepper (freshly ground, divided)
220 g roasted red peppers (escurridos si son of frasco)
180 ml heavy cream (or nata for cocinar)
40 g shallot (chopped)
2 cloves garlic (chopped)
3 g smoked paprika
30 ml olive oil (divided)
20 g butter
40 g hazelnuts (tostadas and chopped gruesas)
10 g fresh basil (leaves small or rasgadas)
2000 ml water (for cocer the ñoquis)

Nutrition facts

per serving

492 kcal

Calories

18 g

Protein

35 g

Carbs

31 g

Fat

3 g

Fiber

32 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggsTree Nuts

Instructions

1
1. Preheat the oven to 180°C / 350°F. Spread the hazelnuts on a small tray and toast for 8 to 10 minutes until fragrant. Let them cool, then roughly chop.
2
2. Place a large skillet over medium heat with 1 tablespoon olive oil. Add the shallot and cook for 2 to 3 minutes until softened. Stir in the garlic and cook 30 seconds more. Add the roasted red peppers, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 2 minutes.
3
3. Add the heavy cream to the skillet and let it gently simmer for 3 minutes. Blend the mixture until smooth, then return it to the skillet over very low heat to keep warm.
4
4. Meanwhile, heat another large skillet over medium heat with 1 teaspoon olive oil. Add the fresh spinach and cook for 2 to 3 minutes until wilted and the moisture has evaporated. Transfer to a plate, let cool slightly, and squeeze out any excess liquid.
5
5. Finely chop the cooked spinach and place it in a bowl with the ricotta, grated Parmesan, egg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
6
6. Add the all-purpose flour gradually, mixing just until a soft, slightly sticky dough forms. If it feels too wet, add a little more flour, 1 tablespoon at a time.
7
7. On a floured surface, divide the dough into 4 portions. Roll each into logs about 2 cm / 3/4 inch thick and cut into small gnocchi pieces. Lightly dust with flour so they do not stick.
8
8. Bring the water to a boil in a large pot. Add the remaining salt to the water. Cook the gnocchi in batches for 2 to 3 minutes, until they float to the surface. Remove with a slotted spoon and place on a tray.
9
9. Heat a wide skillet over medium-high heat with the butter and the remaining tablespoon of olive oil. Add the cooked gnocchi in a single layer and sear for 2 to 3 minutes per side, until golden and lightly crisp.
10
10. To serve, spoon the warm smoky pepper cream onto plates, arrange the golden gnocchi on top, and finish with the toasted hazelnuts, fresh basil, and a little extra grated Parmesan.
11
11. Serve immediately to enjoy the contrast of the creamy sauce, golden gnocchi, and crunchy hazelnuts.

Chef tips

Drain the ricotta and spinach very well so the dough does not need too much flour. For an even lighter texture, chill the boiled gnocchi for 10 minutes before pan-searing.

Substitutions

You can replace the hazelnuts with walnuts or almonds if preferred. Basil can be swapped for fresh parsley, and the heavy cream can be replaced with a plant-based alternative if desired, keeping in mind that allergens and final texture will change.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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