Spinach Ricotta Gnocchi

• 2 cups Chopped cooked spinach
• 2 cups Parmesan cheese
• 1/3 cup all-Purpose Flour
• 1 cup ricotta cheese
• 2 eggs
• 1 pinch nutmeg
• Salt and freshly milled pepper to taste
• 1/4 cup unsalted butter, melted

Method

Press excess liquid out of spinach.  In a large mixing bowl, combine spinach with 1/3 cup Parmesan, 1/4 cup flour, ricotta, eggs, nutmeg, salt and pepper to taste. Combine well.  Using a a spoon, shape spinach mixture into ovals about the size of a walnut and roll each one in remaining flour. Bring a pot of lightly salted water to a boil.

Drop gnocchi a few at a time into boiling water and cook until they float to the surface. Drain in colander and arrange on serving dish. Pour melted butter over gnocchi with remaining Parmesan and serve.

Serves: 4

Contributor: Marita Portero

 

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