Spinach and ricotta gnocchi
Instructions
Finely chop spinach that must have been properly wrung.
In a bowl mix the ricotta with the eggs, spinach and cream.
grated cheese: Add the flour little by little and finally add a pinch of salt and a pinch of grated nutmeg.
With lightly greased hands formed balls that will roll in the flour.
To cook the gnocchi a few at a time, place them in boiling salted water; they are cooked when they are afloat.
As they are ready, drain the gnocchi with a slotted spoon and place in a soup-tureen condendoli hot with melted butter and Parmesan.
Ingredients and dosing for 4 persons
- 450 g of boiled spinach
- 250 g of ricotta
- 2 eggs
- 150 g of flour
- 1 handful of grated parmesan cheese
- Salt
- Nutmeg
- For seasoning:
- Butter
- Parmesan