Prep 25 mins
Cook 1 min
The key to making this is to not overwork the dough, and remember to squeeze the spinach as dry as possible (I only strained it the 1st time I made it; doesn't make a moldable dough that way). But a delicious, elegant result. Also be sure to use REAL freshly grated parmesan cheese--it's more expensive, but believe me, they don't taste as good without it!
- 2 lbs fresh spinach
- 1 1⁄2 cups ricotta cheese
- 4 tablespoons freshly grated parmesan cheese
- 3 eggs, beaten
- 1⁄4 teaspoon nutmeg
- 4 tablespoons flour
- 1⁄2 cup melted butter
- salt and pepper
- freshly grated parmesan cheese, to serve
- Cook the spinach in a large pot for about 5 minutes or until wilted.
- Allow to cool a bit, then squeeze the spinach dry as much as possible. This is very important.
- Process in a blender or food processor, then transfer to a medium sized bowl.
- Add the ricotta, parmesan, eggs and nutmeg, and season with salt and pepper.
- Add enough flour to the mixture for a soft dough. Do NOT add too much flour.
- Use your hands to shape the mixture into 3-inch sausage-shapes.
- Dust lightly with flour.
- Bring a large pot of water to a boil and salt lightly.
- Gently slide the gnocchi into the water and cook for 1-2 minutes, or until gnocchi float to the surface.
- Remove gnocchi with a slotted spoon and transfer to a warm dish.
- Pour on the melted butter and sprinkle with the parmesan. Also good with warmed pasta sauce!
Tasted good! I used 10 ounces of frozen spinach (about 1/4 of the price of the fresh spinach) and low-fat ricotta. My only problem with the recipe was the amount of flour used--the gnocchi just fell apart in the water. I had to add about 1/3 cup more flour to get the mixture to stick together and cook in one piece. Tasted better the next day with a bit of tomato sauce. A good way to eat spinach!