Gnocchi Verdi
4 tbls butter
1 ten oz pkg frozen chopped spinach
3/4 cup ricotta
2 eggs lightly beaten
1/2 cup flour
3/4 cup grated parmesan (quality)
1/2 tsp salt
1/2 tsp ground black pepper
fresh nutmeg - about 1/4 tsp or more if you like
defrost the spinach and squeeze dry. In an 8 -10"
skillet, heated, saute the spinach in butter until it is dry. Add the ricotta and saute for a couple of minutes. Put mixture into a large mixing bowl and add eggs, mix well and add the rest of the ingredients.
chill for about an hour in the frig.
Bring a large pot of water to a simmer and add 1 tbl salt
using about a tbl, shape the gnocchi into small
balls. you may have to flour your hands or wash
them repeatedly. drop the gnocchi into the simmering water and cook for 5 - 10 min until they puff slightly and are somewhat firm to the touch. (they will float to the top) Remove with
a slotted spoon to paper towels to drain. In a shallow baking dish, large enough to hold the gnocchi in one layer, put 2 - 3 tbls melted butter, add the gnocchi and roll to coat. Dprinkle with freshly grated parmesan snf place in a 400o oven or under the broiler
until the cheese melts.
Now, if you are using commercial ricotta, drain it
overnight. Use only unsalted butter in the recipe.
Marcella Hazan adds a tbls of minced, sauted nions
and minced pancetta. I haven't tried that yet but it sounds good.
These freeze well. You can figure out what works
for you and maybe add more flour, or breadcrumbs
so they stay together in the boil. They're really good.
mangia
4 tbls butter
1 ten oz pkg frozen chopped spinach
3/4 cup ricotta
2 eggs lightly beaten
1/2 cup flour
3/4 cup grated parmesan (quality)
1/2 tsp salt
1/2 tsp ground black pepper
fresh nutmeg - about 1/4 tsp or more if you like
defrost the spinach and squeeze dry. In an 8 -10"
skillet, heated, saute the spinach in butter until it is dry. Add the ricotta and saute for a couple of minutes. Put mixture into a large mixing bowl and add eggs, mix well and add the rest of the ingredients.
chill for about an hour in the frig.
Bring a large pot of water to a simmer and add 1 tbl salt
using about a tbl, shape the gnocchi into small
balls. you may have to flour your hands or wash
them repeatedly. drop the gnocchi into the simmering water and cook for 5 - 10 min until they puff slightly and are somewhat firm to the touch. (they will float to the top) Remove with
a slotted spoon to paper towels to drain. In a shallow baking dish, large enough to hold the gnocchi in one layer, put 2 - 3 tbls melted butter, add the gnocchi and roll to coat. Dprinkle with freshly grated parmesan snf place in a 400o oven or under the broiler
until the cheese melts.
Now, if you are using commercial ricotta, drain it
overnight. Use only unsalted butter in the recipe.
Marcella Hazan adds a tbls of minced, sauted nions
and minced pancetta. I haven't tried that yet but it sounds good.
These freeze well. You can figure out what works
for you and maybe add more flour, or breadcrumbs
so they stay together in the boil. They're really good.
mangia