FLUFFY DELICATE GLUTEN FREE BUFFALO RICOTTA & SPINACH GNOCCHI

INGREDIENTS :

1/2 POUND BABY SPINACH LEAVES

1 CUP BUFFALO RICOTTA OR DAIRY FREE RICOTTA 1/2 CUP PARMESAN CHEESE

3 LARGE EGG YOLKS

1/3 CUP TAPIOCA FLOUR

2 TABLESPOONS POTATO FLOUR

PINCH NUTMEG

LARGE PINCH SALT AND BLACK PEPPER

1 TABLESPOON OLIVE OIL

DIRECTIONS:

1- STEAM BABY SPINACH LEAVES FOR 3 TO 4 MINUTES THEN POUR LEAVES INSIDE BOWL WITH ICE COLD WATER. DRAIN WATER REALLY WELL, JUST SQUEEZE SPINACH WITH HANDS AND CUT OR USE A FOOD PROCESSOR. SET ASIDE;

2- IN A LARGE BOWL BRAKE THE RICOTTA CHEESE WITH HANDS OR USING A SPATULA THEN ADD THE SPINACH, EGG YOLKS, SALT AND PEPPER, TAPIOCA FLOUR AND POTATO FLOUR THEN JUST MIX UNTIL COMBINED ALL THE INGREDIENTS;

3- WITH AN ICE CREAM SPOON, SCOOP DOUGH THEN SHAPE DOUGH INTO SMALL BALLS. REFRIGERATE DOUGH, IN A GREASED TRAY WITH OLIVE OIL OR LINED UP WITH PLASTIC WRAP, FOR 30 TO 40 MINUTES;

4- IN A LARGE POT FULL OF WATER, BRING TO A LIGHT BOIL THEN DROP GNOCCHI INTO WATER COOK FOR 5 MIN THEN JUST REMOVE THEN FROM WATER WITH A SLOTTED SPOON;

5- SERVE GNOCCHI WITH SAUCE OF CHOICE.

SERVES : 5 PREP TIME: 40 MIN COOKING TIME: 5 MIN TOTAL TIME: 45 MIN DESCRIPTION: GLUTEN FREE, HIGH PROTEIN CONTENT.