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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Spinach and Ricotta Gnocchi

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 12 oz cooked spinach, well drained and finely chopped
  • 1 container (8 oz) ricotta, mashed until smooth
  • Salt
  • Pepper
  • Nutmeg
  • 2 eggs
  • 1 cup freshly-grated Parmesan cheese
  • 3 tbsp flour
  • 5 tbsp butter, melted

Method

  1. Put the spinach, ricotta, and seasonings in a saucepan. Cook gently, stirring continuously, for 5 minutes.
  2. Turn off the heat, then beat in the eggs, 3 tbsp of the Parmesan, and the flour to make a dough.
  3. Chill the dough for at least 4 hours.
  4. Gently shape dough into small rounds and roll them in a very small amount of flour.
  5. Poach them in boiling water until they float to the surface. Drain and set aside.
  6. Toss the gnocchi with melted butter, and top with remaining Parmesan cheese.