Cookbook:Spinach and Ricotta Gnocchi

Cookbook | Recipes

These attractive green gnocchi originated in Tuscany where, confusingly, they were known as ravioli.

Ingredients

• 12 oz. cooked spinach, well drained and finely chopped
• 1 container (8 oz) Ricotta, mashed until smooth
• 2 eggs
• 1 cup freshly grated Parmesan cheese
• 3 tbsp. flour
• 5 tbsp. butter melted, salt, pepper and nutmeg

Procedure

Gnocchi

• Put the spinach, ricotta and seasoning in a saucepan and cook gently, stirring continuously, for 5 minutes.
• Turn off the heat, and beat in the eggs, the 3 tbsp. of the Parmesan and the flour.
• Chill the mixture for at least 4 hours.
• Lightly shape into small rounds and roll them into a very small amount of flour.
• Poach them in water until they float to the surface. Drain and set aside.

Sauce

• I'll finish this tonight. Computer is dying.