- 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!