Spinach & Ricotta Gnocchi
Serves 4

1 lb Frozen spinach
1 1/2 cups fresh ricotta cheese (Calabro brand or nothing!)
2oz Parmigiano-Reggiano - grated fresh
2 egg yolks, beaten
1/3 cup butter - melted
Salt & Pepper
Flour for dusting

Michele (my wife), makes this very rarely. We can't figure why because it's really quite delicious and easy. Perhaps because it can be messy. Fear not! Dive in and go at it.

Thaw the spinach and squeeze as much water out of it as humanly possible. Chop and place in mixing bowl with the ricotta, 1 ounce of Reggiano, and the yolks. Season with salt & pepper. Bring a large pot of salted water to a boil. Form the mixture into cherry-sized balls and gently drop into the water - a few at a time. When they rise to the top, they're done. Repeat until all the balls are cooked, placing the finished gnocchi onto a warmed tray with a slotted spoon. Cover the gnocchi with the butter and the rest of the Reggiano. Verdicchio sounds good with these gnocchi, doesn't it?

You can easily freeze the gnocchi, too. Just place them on a silpatted (or parchmented) cookie sheet and place in the freezer. Once frozen, move them to a zip-loc bag and use them at will.

Posted by Pat on January 28, 2010 10:25 AM

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