Spinach Gnocchi |
1 bunch spinach, about 8 leaves
1 cup ricotta cheese
6 tbsps parmesan cheese
1 egg
salt, pepper
¼ tsp nutmeg
flour
3 tbsps butter
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![](AppeGnocchi.jpg) |
![](AppeGnocchi01.jpg) 1. Wash and dry spinach, remove white
stalks. Cook spinach with very little boiling, in a
saucepan with a tightly fitting lid, for 5 minutes. Drain
well and chop finely. Combine the spinach, ricotta cheese,
half the grated parmesan cheese, egg, salt, pepper, and
nutmeg in a bowl. Mix well. |
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![](AppeGnocchi02.jpg) 2. Form mixture into balls or egg
shapes, using a tablespoon and palm of hand to mould them. |
![](AppeGnocchi04.jpg) 4. Simmer gently until the Gnocchi rise
to surface, about 1 to 2 minutes. Remove from pan with
slotted spoon. Arrange in well-greased ovenproof dish. |
![](AppeGnocchi03.jpg) 3. Roll Gnocchi lightly in flour. Bring
a large pan of salted water to the boil. Drop in Gnocchi,
three or four at a time. |
![](AppeGnocchi05.jpg) 5. Melt butter and pour over Gnocchi,
sprinkle with remaining grated parmesan cheese. Place
under moderately hot grill for a few minutes, until cheese
turns golden brown. |
Serves 4 to 6. |
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