Spinach Gnocchi

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READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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