Difference between revisions of "Dinner/Spinach and Ricotta Gnocchi"
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From: Mediterranean - A taste of the sun in over 150 recipes - by Jacquelline Clark & Joanna Farrow | From: Mediterranean - A taste of the sun in over 150 recipes - by Jacquelline Clark & Joanna Farrow | ||
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| + | 2 lbs fresh spinach | ||
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| + | 1 1/2 cups ricotta cheese | ||
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| + | 4 tbsp parm. cheese | ||
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| + | 3 eggs, beaten | ||
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| + | 1/4 tsp nutmeg | ||
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| + | 3-4 tbsp flour | ||
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| + | 1/2 cup butter, melted | ||
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| + | salt and pepper | ||
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| + | parm. cheese | ||
=Directions= | =Directions= | ||
Latest revision as of 20:50, 27 February 2016
Serves: 4
Active Time: 30 minutes
Total Time: 30 minutes
From: Mediterranean - A taste of the sun in over 150 recipes - by Jacquelline Clark & Joanna Farrow
Ingredients
2 lbs fresh spinach
1 1/2 cups ricotta cheese
4 tbsp parm. cheese
3 eggs, beaten
1/4 tsp nutmeg
3-4 tbsp flour
1/2 cup butter, melted
salt and pepper
parm. cheese
Directions
Step 1
Place spinach in large pan and cook for 5 minutes until wilted. Allow to cool and squeeze the spinach as dry as possible. Process in a blender or food processor and transfer to a bowl.
Step 2
Add ricotta, parm., eggs and nutmeg. Season with salt and pepper and mix together. Add enough flour to make mixture into a soft dough. Using your hands form into 3-inch sausages and dust lightly with flour.
Step 3
Bring a large pan of salted water to boil. Gently slide the Gnocchi into the water and cook till they float to the surface, 1-2 minutes. Remove the gnocchi with a slotted spoon and transfer to a warmed dish. Pour on the melted butter and sprinkle with the parm. cheese and serve immediately.
