Spinach and Ricotta Gnocchi

• 2 lbs fresh spinach
• 1 12 cups ricotta cheese
• 4 tablespoons freshly grated parmesan cheese
• 3 eggs, beaten
• 14 teaspoon nutmeg
• 4 tablespoons flour
• 12 cup melted butter
• salt and pepper
• freshly grated parmesan cheese, to serve

1. Cook the spinach in a large pot for about 5 minutes or until wilted.
2. Allow to cool a bit, then squeeze the spinach dry as much as possible.
3. This is very important.
4. Process in a blender or food processor, then transfer to a medium sized bowl.
5. Add the ricotta, parmesan, eggs and nutmeg, and season with salt and pepper.
6. Add enough flour to the mixture for a soft dough.
7. Do NOT add too much flour.
8. Use your hands to shape the mixture into 3-inch sausage-shapes.
9. Dust lightly with flour.
10. Bring a large pot of water to a boil and salt lightly.
11. Gently slide the gnocchi into the water and cook for 1-2 minutes, or until gnocchi float to the surface.
12. Remove gnocchi with a slotted spoon and transfer to a warm dish.
13. Pour on the melted butter and sprinkle with the parmesan.
14. Also good with warmed pasta sauce!

fresh spinach, ricotta cheese, freshly grated parmesan cheese, eggs, nutmeg, flour, butter, salt, parmesan cheese

Taken from www.food.com/recipe/spinach-and-ricotta-gnocchi-178057 (may not work)