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Ingredients
| russet potatoes: 1 lb |
| spinach: 1 lb (fresh) |
| eggs: 2 |
| ricotta cheese (whole milk): 8 oz |
| salted butter: 1/2 cup |
| parmesan cheese (grated): 2 Tbl (freshly grated) |
| salt: 1/4 tsp |
| black pepper: 1/8 tsp |
| whole nutmeg: 1/4 tsp (grated) |
| farina (semolina): 5 Tbl |
Spinach Gnocchi
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
10 min -
Servings
7 serving(s)
Tags
- Put the potatoes on to boil. When they are cooked, peel and mash them without adding any more liquid.
- Meanwhile, wash the spinach and cook it without adding any extra water. Drain, squeezing out as much liquid as possible, and chop finely.
- Mix the ptotaotes and spinach with all the other ingredients except for 1 tablespoons of the Parmasan cheese and half the butter. Be generous with the pepper. Chill for 45 minutes.
- Preheat the oven to 400 degrees F and bring a large kettle of salted water to the boil.
- To cook the gnocchi, drop teaspoonful of the mixture into the kettle, a few at a time. Keep the water boiling. The gnocchi are done when they rise to the surface, after only a couple of minutes.
- Remove them with a slotted spoon to an ovenproof dish and repeat the process until all the gnocchi are cooked.
- Melt the remaining butter and pour it over the gnocchi.
- SDprinkle the rest of the Parmasan over the top and bake for about 10 minutes, or until well browned.
- Serve very hot.