| 1 lb fresh spinach
2/3 cup all-purpose flour
1 cup Ricotta
cheese
1 Tbsp melted butter
ground nutmeg to taste
2 eggs
salt
and pepper to taste
For garnishing:
2 Tbsp melted butter
3/4 cup freshly grated Parmigiano
Reggiano cheese
Makes 4 servings.
PREPARATION TIP: Gnocchi
can also be put into a hot and buttered baking dish and baked. Preheat
the oven to 400 degrees F and bake gnocchi for about 10 to 12 minutes.
After they are baked sprinkle freshly grated Parmigiano Reggiano over them
and serve hot with your favorite salad.
|
Thoroughly wash the spinach
in cold water, discarding any coarse leaves or thick stalks.
Cook the spinach
in salted water and when the spinach is very tender, drain well, squeeze
it absolutely dry and chop finely.
In a large mixing bowl, mix Ricotta
cheese and 1 Tbsp of melted butter
until smooth.
Add the spinach and mix well, then add the eggs,
flour,
ground nutmeg, salt
and pepper and mix until just comes together. Taste and add more salt and
pepper and working in another 1/4 cup flour if needed to keep dough from
sticking.
In a large cooking pan boil 1 quart of water and add 1 Tbsp of salt.
Break off small pieces of the gnocchi
mixture and roll it with well-floured hands into small dumplings,
roughly in the size of a small walnut (do not make them too large) and
put them on to a floured board. When all are ready, drop them a few at
a time into the boiling water. As they rise to the surface of the water
and float, take them out with a perforated spoon, drain thoroughly in a
colander and slide into a hot serving dish.
When all gnocchi
are cooked and in the dish, pour melted butter and freshly grated
Parmigiano Reggiano over them and serve hot with your favorite salad.
TIP: To keep gnocchi
hot for a short period of time, cover and put them into a warm oven. |
