Gnocchi verdi

1 servings

Ingredients

QuantityIngredient
-G GRANAROLI (XBRG76A)
poundsFresh spinach
¼cupUnsalted butter
1cupRicotta
2largesEggs; lightly beaten
6tablespoonsFlour
1cupGrated parmigiano cheese
½teaspoonSalt
½teaspoonFreshly ground pepper
teaspoonFresh ground nutmeg; opt
½cupFlour for hands
xMelted butter
xGrated cheese for topping

Directions

Wash, cook and drain spinach. Squeeze very dry and finely mince. Saute spinach in ¼ cup butter 3-4 min. Turn down heat and add ricotta.

Cook stirring constantly 3-4 min. put in bowl and cool 10 min. Stir in eggs, salt pepper and 1 cup cheese and nutmeg. Refrigerate at least 1 hour or until mixture is very firm. When firm, shape little dumplings by hand into 1-1½ " size balls. Cook ½ at a time in salted boiling water until they puff slightly and rise to the top.

Scoop out and drain well. Place in a shallow baking dish and drizzle with melted butter. Sprinkle with grated cheese and broil until lightly browned and bubbly. This may be prepared 5 hours ahead of time and broiled just before serving. (wrv)