ITALIAN SPINACH GNOCCHI
YOU WILL NEED:
- 1 bunch spinach, about 8 leaves
- 250g ( 8 oz ) ricotta cheese
- 90g ( 3 oz ) parmesan cheese
- 1 egg salt, pepper
- ½ teaspoon nutmeg flour
- 45g ( 1 % oz ) butter
ITALIAN SPINACH GNOCCHI RECIPE:
Wash and dry spinach, and 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.
Form the mixture into balls or egg shapes, using a
tablespoon and the palm of your hand to mold them.
Roll Gnocchi lightly in flour Bring a large pan of salted
water to the boil. Drop in Gnocchi, three or four at a time.
Simmer gently until the Gnocchi rises to the surface, about 1
to 2 minutes. Remove from the pan with a slotted spoon. Arrange in a
well-greased ovenproof dish.
Melt butter and pour over Gnocchi, sprinkle with remaining
grated parmesan cheese. Place under a moderately hot grill for a few minutes,
until the cheese turns golden brown.
Serves 4 to 6 as an entrée
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