Yield: 1 Servings
|4 tablespoons||Unsalted butter|
|2 \N||10 oz pkgs frozen chopped spinach, completely defrosted, squeezed completely dry and chopped very fine (about 1 1/2 cups) *OR*|
|1½ pounds||Fresh spinach, stems removed, cooked, squeezed and chopped fine|
|¾ cup||Ricotta cheese, room temp|
|2 \N||Eggs, room temp, lightly beaten|
|¾ cup||Fresh grated Reggiano Parmigiana|
|⅛ teaspoon||Ground nutmeg|
|6 quarts||Water, (6 to 8)|
|4 tablespoons||Melted butter|
Melt 4 Tbs butter in a non reactive 10 inch skillet over moderate heat. Add the finely chopped spinach and cook for 2 - 3 minutes while constantly stirring, or until most of the moisture has evaporated and the spinach just starts to stick to the skillet. Add the ricotta and cook, stirring constantly, for about 3 - 4 minutes more.
Transfer the entire contents to a large mixing bowl and mix in the 2 beaten eggs, 6 Tbs flour, ¼ cup grated cheeses, ½ t salt, pepper and nutmeg.
Mix well, and place in the fridge for 30 minutes to an hour (I've found that an hour always works best for me).
Preheat the oven to 400 deg. F. Bring the 6 - 8 quarts of water to a simmer over a moderate heat and add the Tbs of salt. Flour your hands lightly and pick up about a tablespoon of the gnocchi mixture at a time, shape into balls about 1½ inches in diameter, and drop into simmering water with a slotted spoon. Cook for 5 - 8 minutes or until gnocchi puff slightly and are firm to the touch. Lift out with a slotted spoon and set aside to drain.
Pour 2 tbsp melted butter into a shallow 8 X 12 oven proof serving dish and swirl the butter around so the bottom is well covered. Arrange the gnocchi in the dish leaving some space between each dumpling, dribble the remaining 2 Tbs of butter over them and sprinkle the top with the remaining ½ cup of grated cheese. Bake on the middle shelf for a few minutes until the cheese melts. Serve at once.
Recipe by: Grace Adams Posted to Kitmailbox by vwbug@... on Apr 27, 1997