Spinach Gnocchi
- 1 pound fresh spinach
- 2 cups fresh ricotta
- 1 cup grated parmigiano reggiano cheese
- 1/3 cup AP flour + more
- 2 eggs
- nutmeg
- 1/4 cup butter
- Bunch fresh sage
- salt
- pepper
- 1 tablespoon olive oil
- Bring a big pot of water to boil. Rinse spinach very very well and remove stems. Add 1 tablespoon of salt to the pot and boil spinach for 2 minutes until tender but crisp. Keep the boiling water and rinse them under cool water and drain them. Wring them out to remove all water.
- Chop spinach very thinly and put them in a mixing bowl. Add ricotta, eggs, flour, 2/3cup parmigiano reggiano, a pinch of salt, and a little grated nutmeg. Mix well with a fork to combine. Adjust salt to taste.
- Bring a tablespoonful of the mixture and form a ball with your hands. Flour the ball and keep aside. Repeat with all the mixture.
- Add another tablespoon salt and a tablespoon oil to the pot of boiling water (to avoid them to stick). Put the gnocchi into the pot and cook until they rise to the surface.
- In the meanwhile put a sauce pan over medium-low heat and melt the butter and sage be careful not to brown it.
- When gnocchi rise to surface, remove them from the water using a skimmer and put them into a serving dish. Pour melted butter on top and sprinkle the remaining parmigiano reggiano and a little black pepper. Serve immediately.
fresh spinach, fresh ricotta, cheese, more, eggs, nutmeg, butter, fresh sage, salt, pepper, olive oil
Taken from food52.com/recipes/10400-spinach-gnocchi (may not work)