Gnocchi Verdi Con Ricotta

"This recipe is one that my mother use to make for a special occasion. A little bit goes a long way because it is very rich. Those who do not like spinach even love this dish. I hope you try it too and share it with those you love." Loretta Harrison

• 2 tablespoons sweet butter
• 1 tablespoon finely chopped onion
• 2 tablespoons finely chopped mortadella
• 1 (10 oz.) package frozen chopped spinach
• 1/4 teaspoon salt
• 3/4 cup fresh ricotta
• 2/3 cup all-purpose flour
• 1/4 teaspoon nutmeg
• 2 egg yolks
• 1 1/4 cup grated Parmesan cheese
• 4 quarts water
• 1 1/2 tablespoons salt
• 5 tablespoons sweet butter
• 1/2 cup heavy cream

METHOD

Melt butter in medium size sauté pan. Add onion. Sauté until onion is light gold in color. Add mortadella and sauté another 3 minutes.

Add spinach and salt. Sautéing another 6 minutes, stirring frequently.

Transfer all cooked ingredients to a large mixing bowl. To this add ricotta and flour, mixing well with a wooden spoon. Add egg yolks, parmesan cheese, and nutmeg. Mix well.

Flour your hands well and roll into 1/2 inch balls. Mixture will be sticky.

Preheat oven to 350°F.

Bring 4 quarts water to a boil in large pot. Add 1 1/2 tablespoons salt to water. Add gnocchi, a few at a time into boiling water. Water will go off the boil. When water begins to boil again, and the gnocchi come to the surface, retrieve gnocchi with a slotted spoon and place in a buttered coated casserole glass pan (9x13).

When all gnocchi are cooked, add butter and heavy cream to the gnocchi in pan. Sprinkle remaining parmesan cheese on top of casserole. Bake in preheated 350° F oven for 10 minutes.

Serves: 4

Contributor: Loretta Harrison

 

 

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