Saturday, January 15, 2011

Gnocchi di Ricotta e Spinaci

2 lbs. fresh spinach
1 1/2 cups ricotta cheese
4 tbsp. freshly grated Parmasean cheese plus extra to serve
3 eggs, beaten
1/4 tsp. grated nutmeg
4 tbsp. plain flour
8 tbsp. melted butter
freshly ground black pepper

Place the spinach in a large pan and cook for five minutes, until wilted. Leave to cool, then squeeze the spinach as dry as possible. Process in a blender or food processor, then transfer to a bowl.

Add the ricotta, Parmasean, eggs, and nutmeg. Season with salt and pepper and mix together. Add enough flour to make the mixture into a soft dough. Using your hands, shape the mixture into 3 inch long gnocchi, then lightly dust with flour.

Bring a large pan of salted water to a boil. Gently slide the gnocchi into the water and cook for 1-2 minutes, until they float to the surface. Remove the gnocchi with a slotted spoon and transfer to a warm plate. Pour over the melted butter and sprinkle with extra Parmasean cheese, serving at once.

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