Ricotta Gnocchi With Mushrooms and Spinach 7 Steps
Prep the water: Bring a large stockpot of liberally-salted water to a boil over high heat.
Drain the ricotta: While your water is coming to a boil, place 3-4 paper towels on a large plate and spread the ricotta on the paper towels in an even layer. Place another layer of 3-4 paper towels on top of the ricotta. Then press down gently to let the excess moisture soak into the paper towels, trying to soak up as much of the excess liquid as possible. Transfer the ricotta to a large mixing bowl. If ricotta sticks to the paper towels, just use a rubber spatula to scrape it off. The drained ricotta should now weigh roughly 12 ounces.
Mix dough ingredients: Add the egg yolks to the ricotta and stir briefly to combine. Add in the flour, Parmesan, salt and pepper, and stir until evenly combined. Avoid over-mixing. The dough will be a bit moist and maybe a bit sticky, but it should bind together. If it feels too wet, just add in another few tablespoons of flour.
Roll out and cut the dough. Shape the dough into a round disk with your hands, then transfer it to a lightly-floured cutting board and sprinkle the dough lightly with flour. Using a knife or a bench scraper, cut the dough into eight even pie wedges. Using your hands, gently roll out each wedge out into an even log, approximately 3/4-inch wide. Cut each log into individual bite-sized little gnocchi squares. Lightly dust the gnocchi with flour once more and give them a quick toss so that they are all lightly coated with flour (this will help prevent them from sticking together).
Boil the gnocchi: Carefully transfer the gnocchi to the boiling water to cook. Once they float -- usually after 30 seconds or so -- drain the gnocchi.
To Serve: Sautée mushrooms in butter until caramelized (roughly 10 minutes or more). Add gnocchi and sautée until golden crust begins to form on gnocchi. Add spinach, cover and let steam.
Uncover, season with more salt and pepper to taste and serve.