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spinach gnocci mess

happymum4 Mar 1, 2013 03:31 PM

I attempted to make spinach gnocci and it's way too liquidy to actually turn into gnocci. I'd like to salvage this concoction somehow so the food doesn't go to waste, but I don't have much creativity in the kitchen. It's spinach, ricotta, parmesian, egg yolk and a bit of flour. What might I do with this that is delicious and easy (and cooked because of the egg yolk)?

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    Violatp RE: happymum4 Mar 1, 2013 03:56 PM

    Sounds like you could mix it with some kind of pasta and make a sort of casserole. Anything in the pantry?

    1 Reply
    1. re: Violatp
      Njchicaa RE: Violatp Mar 2, 2013 02:44 AM

      That's my suggestion too. Cook some penne or shells, make a bechamel sauce, mix everything together, and top with some shredded mozzarella.

    2. pinehurst RE: happymum4 Mar 1, 2013 04:05 PM

      Do you have lasagna noodles on hand? If you do, you have a pseudo-bechamel going, and can turn it into a layering option for a spinach lasagna. You could also incorporate it into a frittata or quiche if you have more eggs.

      1. chowser RE: happymum4 Mar 1, 2013 04:32 PM

        Is it too wet to make spaetzle?

        1. hotoynoodle RE: happymum4 Mar 1, 2013 04:34 PM

          add a few more eggs and bake it off like a quiche.

          1. boogiebaby RE: happymum4 Mar 1, 2013 05:04 PM

            I'm confused -- gnocchi is a potato based dumpling but you didn't add any potato? I'm guessing it's liquidy from the ricotta. I'd turn it into a pasta sauce or a sauce for lasagna. You could even turn it into a ravioli filling or a savory cheesecake.

            4 Replies
            1. re: boogiebaby
              Violatp RE: boogiebaby Mar 1, 2013 05:18 PM

              Ricotta gnocchi is a thing. I want to learn how to make it since it's lower in carbs (and maybe sub the flour for coconut flour) but it seems tricky - as the OP found out! :-)

              1. re: boogiebaby
                hotoynoodle RE: boogiebaby Mar 1, 2013 08:39 PM

                there is the ricotta-based version called "gnudi". spuds-free.

                trick is to wring the dear life out of the spinach. you don't need coconut flour. i've made them with no flour at all. chilling overnight helps too.

                1. re: hotoynoodle
                  Violatp RE: hotoynoodle Mar 2, 2013 03:34 AM

                  Oh, that's good to know re: not needing flour. One of these days I'll muster up the courage. ;-)

                2. re: boogiebaby
                  mbfant RE: boogiebaby Mar 2, 2013 01:19 AM

                  gnocchi are actually any number of things, some not even dumpling-like. Gnocchi di patate are made with boiled potatoes and flour, and if you mean potato gnocchi, you should spell it out, even though nobody would think you meant anything else on a Thursday in Rome.

                  Certainly soggy spinach probably contributed to the OP's problem, but wet ricotta might have played a part. It should really be drained overnight in a colander in the fridge.

                3. s
                  sandylc RE: happymum4 Mar 1, 2013 07:23 PM

                  I'm thinking you might not have seriously squeezed the water out of the spinach.

                  Could you just add more flour and continue making gnocchi?

                  1 Reply
                  1. re: sandylc
                    weezieduzzit RE: sandylc Mar 1, 2013 07:33 PM

                    That was my thought, too.

                    Gnocchi freezes beautifully (cut and roll but don't cook, lay flat on a lined sheet pan and freeze, then store in freezer bags,) and are a really nice treat on nights when you don't have time to make something elaborate since they cook so fast. I've always doubled or tripled the batch just so I can freeze a bunch!

                  2. h
                    happymum4 RE: happymum4 Mar 2, 2013 06:54 AM

                    Ah, these are excellent suggestions. Thank you! I think it may have been a wet ricotta issue. I didn't drain it and probably should have. The spinach was properly squeezed (and squeezed and squeezed). I think I might try the casserole or the quiche. If I go the quiche route, how wet should the mixture be? That might be good to have in mind as I'm figuring out how many eggs to add.

                    I was going to add more flour and try and forge ahead, but I read the comments on the recipe where some ran into the issue of the gnocchi then just dissolved in the water. I'm in no mood to further experiment. Clearly, I need to develop a more playful spirit for my time in the kitchen! I'm not sure about whether it's too wet to make spaetzle, but you mentioning that, chowser, makes me want to give that a try from scratch. Yum.

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