Gnocchi Di Ricotta E Spinaci (Ricotta and Spinach Gnocchi )
photo by breezermom
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 kg spinach
- 354.88 ml ricotta cheese, low-fat is fine (I've found it makes no appreciable difference to the taste)
- 59.16 ml parmesan cheese, freshly grated
- 0.25 ml nutmeg
- 2 egg yolks, lightly beaten
- salt, to taste
- fresh ground black pepper, to taste
- plain flour, for dusting
- 59.14 ml butter, melted
- 0.25 ml rosemary, to taste (optional)
- 0.25 ml sage, to taste (optional)
- 0.25 ml oregano, to taste (optional)
- 0.25 ml marjoram, to taste (optional)
directions
- Cook the spinach over a low-medium heat, in just the water that was still clinging to the leaves after you had washed it, for 5 minutes; drain; squeeze out as much of the remaining liquid as possible, chop finely and place in a medium-large-sized bowl.
- Add the ricotta, half the parmesan, the nutmeg and the egg yolks and season to taste with the salt and freshly ground pepper; shape the mixture into balls and dust lightly with flour.
- Bring a large pan of lightly salted water to the boil, add the gnocchi, a few at a time and, once they rise to the surface, remove them with a slotted spoon, set aside on a serving dish and keep warm; once all the gnocchi have been cooked, melt the butter and add to it the herbs of your choice; pour the herbed butter over the gnocchi; sprinkle with the remaining parmesan and serve.
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RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!