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Gnocchi Verdi
Time: 5 minutes
  • 4 tablespoons butter
  • 1 1/2 cups spinach (defrosted, and squeezed completely dry, then chopped fine)
  • 1 cup ricotta cheese
  • 1 egg lightly beaten
  • 6 tablespoons of flour
  • 1/2 cup grated parmesan cheese
  • salt and pepper taste
  • a pinch of nutmeg 

Take the very dry spinach and mix in a bowl with ricotta, lightly beaten egg, flour, 1/4 cup of grated parmesan, 1/2 teaspoon of salt, pepper, and nutmeg. Place bowl in refrigerator for 1 hour until mixture is firm.

Bring 6-8 quarts of salted  water to a moderate simmer.  Flour your hands lightly and with a tablespoon scoop up mixture and form into small balls.  Gently drop the balls into simmering water and cook uncovered for 5 to 8 minutes, or until they puff slightly and are firm to the touch. 

With a slotted spoon lift the gnocchi and put on a towel to drain.  You may finish them in a saute pan of butter, or you can serve with either a tomato or bechamel sauce.  Add the rest of the grated cheese and serve!