Gnocchi Verdi Recipe
Salty boiling water
2 (10 oz.) pkgs. of frozen spinach
1 cup plus 3 tbsps. of flour
1 cup of ricotta cheese
2 eggs(large)
1/2 tsp. of salt
2/3 cup of Parmesan, grated freshly
1/8 tsp. of ground nutmeg
1/8 tsp. of pepper
3 tbsps. of butter
Spinach should be cooked as per package instructions and drain it well then set it aside to cool. Spinach should be squeezed dry and chopped very finely then place them in a medium-sized bowl. Add in the ricotta cheese followed by the eggs and mix them well.
Add about 1/3 cup grated parmesan, pepper, salt, 3 tbsps. of flour and the ground nutmeg then stir it well and place inside the refrigerator with a cover for about an hour. Evenly spread out a cup of flour inside a shallow pan for baking.
Form a tablespoonful of spinach mix between your hand and a spoon to make a gnocchi that is oval in shape and place them on some flour so they will not stick.
Continue doing this until spinach mix is all used up. Roll the gnocchis in flour so they are evenly coated then discard the extra flour.
Put around 8-12 gnocchi’s in a big pot of salty boiling water and lower the heat to around medium. Gnocchi should be cooked without any cover until they are puffed slightly and are quite firm to your touch for 5 mins.
Take out the gnocchi using a slotted spoon & transfer them to a plate that has been lined with some paper towels and put them into a well oiled shallow flameproof dish for baking.
Heat the water up to point of boiling again and continue with cooking then draining the gnocchis until every one of them are cooked. Then, arrange them in a single layer inside the dish.
Broiler should be heated. In a saucepan, melt the butter and then spoon it on the gnocchi then sprinkle it with 1/3 cup of grated parmesan.
Broil the gnocchi about 5 inches away from the heat until the cheese is browned lightly for 2-3 mins. Serve while hot.
Makes around 24 gnocchis.