Potato Gnocchi Roll with Ricotta and Spinach Filling

Name: Potato Gnocchi Roll with Ricotta and Spinach Filling
Total time: 7200 s
Yield: Serves 10 servings
Cuisine: American
Ingredients: For the dough; 1 3/4 lbs potatoes (800 g); 1 2/3 cups all-purpose flour (200 g); 1 egg; 1/4 cup potato starch (35 g); For the filling; 1 lb spinach (500 g); 2/3 cup ricotta cheese (150 g); 1 egg; 1/3 cup grated Parmesan cheese (30 g); Salt, pepper, and nutmeg to taste; For the sauce; 2 cups tomato sauce (500 g); 1 small onion; Salt and extra-virgin olive oil to taste

stefania divittorio @laStefy61

This is a twist on the classic egg pasta sheet. With this dough, you can also make stuffed gnocchi, or swap the spinach and ricotta filling for mushrooms and sausage, cheese, or whatever creative filling you like.

stefania divittorio @laStefy61

Saved

Ingredients

About 2 hours

Serves 10 servings

For the dough
1 3/4 lbspotatoes (800 g)
1 2/3 cupsall-purpose flour (200 g)
1egg
1/4 cuppotato starch (35 g)
For the filling
1 lbspinach (500 g)
2/3 cupricotta cheese (150 g)
1egg
1/3 cupgrated Parmesan cheese (30 g)
Salt, pepper, and nutmeg to taste
For the sauce
2 cupstomato sauce (500 g)
1small onion
Salt and extra-virgin olive oil to taste

Saved

Steps

About 2 hours

1

Boil the potatoes in water. Meanwhile, clean, wash, and cook the spinach in a small amount of water. Drain and let cool. Once the potatoes are cooked, peel and mash them with a potato masher. Let cool slightly.
2

Make the sauce by sautéing the onion in a little olive oil, then add the tomato sauce. Cook for 15 minutes.
3

Squeeze out the spinach, chop it finely with a knife, and mix with the ricotta, egg, Parmesan, salt, pepper, and nutmeg.
4

On a wooden board, combine the potatoes, flour, egg, and potato starch. Knead quickly, then roll out the dough with a rolling pin to about 3/4 inch (2 cm) thick. Spread the spinach mixture over the dough, leaving a 3/4 inch (2 cm) border all around.
5

Roll up the dough from the long side and wrap it in a floured kitchen towel (tie the ends like a candy wrapper).
6

In a large roasting pan or fish poacher, bring salted water to a boil. Gently add the roll and cook for 20 minutes.
7

After this time, remove the roll from the water, unwrap, and slice it. You can serve it right away with tomato sauce, or place the slices in a baking dish, top with sauce, and warm in the oven.