Spinach And Ricotta Gnocchi

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Coated in an herb butter (recipe included) and sprinkled with parmesan cheese, these little dumplings are mouthwatering! cooling time not added to cooking time.

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Steps

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Wash the spinach , then place in a pan with just the water that clings to its leaves.

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Cover.

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Cook over low heat for 6-8 minutes or until wilted.

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Drain well and set aside.

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Squeeze out as much liquid as possible then finely chop the spinach.

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A processor works well for this.

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Place the spinach in a bowl along with the ricotta cheese , half the parmesan cheese , the eggs , nutmeg and season to taste with salt and pepper.

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Beat until thoroughly combined.

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Sift in the flour and lightly work it into the mixture , adding enough to make a workable mixture.

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Cover with plastic wrap and chill for 1 hour.

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With floured hands , break off small pieces of the mixture and roll into walnut-size balls.

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Handle as little as possible , they are delicate.

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Lightly dust the gnocchi with flour.

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Bring a large pan of salted water to the boiling point.

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Add the gnocchi and cook 2-3 minutes until they rise to the surface.

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Remove from pan and drain well.

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Meanwhile , melt the butter for the herb mixture .

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Ingredients

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fresh spinach, ricotta cheese, parmesan cheese, eggs, nutmeg, all-purpose flour, salt and pepper, unsalted butter, fresh oregano, fresh sage