Spinach Gnocchi

"When I'm having an 'Italian' cooking night, I love to make this. It was originally from an Australian Womens Weekly 'Italian' cook book. I've used both fresh & frozen spinach and works fine either way. This is great as a starter to an Italian meal or themed dinner. Serves 4 as a meal with a salad, herb or garlic bread or Serves 6 as an entrée (starter) to a main meal."
 
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Ready In:
1hr 15mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • FRESH SPINACH.
  • Wash& dry spinach, remove white stalks.
  • Cook Spinach with very little water, boiling in a saucepan with a tightly fitting lid for about 5 minutes Drain well- squeeze all liquid out.
  • FROZEN SPINACH.
  • Defrost, squeeze all the liquid out.
  • Combine the spinach with ricotta cheese, half the grated parmesan cheese, egg, salt, pepper, and nutmeg in a bowl- mix well.
  • Form mixture into balls or egg shape using a tablespoon and the palm of your hand to mould them.
  • Roll gnocchi lightly in flour.
  • Bring a large pan of salted water to the boil- lower the temperature to a gently rolling boil.
  • Drop in gnocchi 3 or 4 at a time.
  • Simmer gently until gnocchi rise to the surface, about 1 to 2 minutes.
  • Remove from pan with slotted spoon.
  • Arrange in well greased oven proof dish.
  • Continue with the rest of the gnocchi 3 or 4 at a time, until there all done and in the oven proof dish.
  • Melt butter and pour over gnocchi, sprinkle with remaining parmesan cheese.
  • Place under moderately hot grill for a few minutes, until cheese turns golden brown.

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RECIPE SUBMITTED BY

Hi Everyone! For fun I like to cook, eat and drink and occassionaly get out and do some exercise to balance out all the eating I do. Like alot of other people at Zaar I have way too many cookbooks and I just keep buying them (I can't help myself). My poor partnerdoesn't get much of a look-in in the kitchen department anymore, mind you he'd rather eat than cook, so we're a perfect match.
 
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