Dining at Pebble Beach Resort - Peppoli

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Spinach Ricotta Gnocchi with Italian Cherry Tomatoes

Ingredients

Spinach Ricotta Gnocchi with Italian Cherry Tomatoes

Gnocchi

  • 1 lb. good quality ricotta, drained
  • 1/4 C. grated parmesan cheese
  • 5 oz. baby spinach, sautéed with olive oil and chopped garlic
  • 4 oz. Italian “00” flour plus more for dusting
  • 2 egg yolks
  • Salt, pepper and nutmeg

Sauce

  • 1/2 can (16 oz.) canned Italian cherry tomatoes, peeled
  • 2 cloves garlic, peeled and crushed with the side of the knife
  • 2 ea. dried arbol chiles
  • 2 oz. extra virgin olive oil
  • 1 ea. bufala mozzarella
  • 1/4 bu. basil, torn

Procedure


Bring a large pot of salted water to a simmer and keep it standing by.

To make the gnocchi:

  1. Chop the cold, cooked spinach. Whip the ricotta in the bowl of a mixer with the wire whisk until smooth. Add the cheese, spinach, eggs, salt, pepper and nutmeg. Remove the mixture from the machine and place it on a flat work surface that has been dusted with flour. Incorporate the 4 oz of flour by turning the dough gently with your hand and a bench scraper. (If you do not have a bench scraper use your hands completely- it will just be a little messier) Roll just a little bit of dough with a touch more flour and test a piece in your simmering water.
  2. Put a little more flour in front of you on the counter and roll the dough into a long snake, about an inch in diameter. Cut the gnocchi into diamonds.
  3. Lay the finished gnocchi onto a sheet tray that has been dusted with a little bit of semolina. Allow to chill in the refrigerator for at least one hour.

For the sauce:

  1. In a large sauté pan, heat the oil with the crushed garlic and arbol chile. Remove the garlic once it has turned a golden brown and add the tomato. Allow the tomato to simmer to a sauce like consistency and turn the heat off.
  2. Cook the gnocchi in the water. They are somewhat delicate so do not allow the water to come to a rolling boil.
  3. Remove the gnocchi from the water and put them into the sauce. Add the cubed bufala mozzarella and basil and toss once. Plate into bowls and enjoy.
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