Gnocchi verdi

Yield: 1 servings

Measure Ingredient
\N \N -G GRANAROLI (XBRG76A)
1½ pounds Fresh spinach
¼ cup Unsalted butter
1 cup Ricotta
2 larges Eggs; lightly beaten
6 tablespoons Flour
1 cup Grated parmigiano cheese
½ teaspoon Salt
½ teaspoon Freshly ground pepper
⅛ teaspoon Fresh ground nutmeg; opt
½ cup Flour for hands
\N x Melted butter
\N x Grated cheese for topping

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)

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