Gnocchi Verdi
Ingredients| 1 1/2 lb fresh spinach |
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Wash, cook and drain spinach. Squeeze very dry and finely mince. Saute
spinach in 1/4 cup butter 3-4 min. Turn down heat and add ricotta.
Cook stirring constantly 3-4 min. put in bowl and cool 10 min. Stir
in eggs, salt pepper and 1 cup cheese and nutmeg. Refrigerate at
least 1 hour or until mixture is very firm. When firm, shape little
dumplings by hand into 1-1 1/2 " size balls. Cook 1/2 at a time in
salted boiling water until they puff slightly and rise to the top.
Scoop out and drain well. Place in a shallow baking dish and drizzle
with melted butter. Sprinkle with grated cheese and broil until
lightly browned and bubbly. This may be prepared 5 hours ahead of
time and broiled just before serving. (wrv)
Servings: 1
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