Spinach and Ricotta Gnocchi
These attractive green spinach and ricotta gnocchi originated in Tuscany where, confusingly, they were known as ravioli.
12 oz cooked spinach, well drained and finely chopped
1 container (8 oz) ricotta, mashed until smooth
Salt
Pepper
Nutmeg
2 eggs
1 cup freshly-grated Parmesan cheese
3 tbsp flour
5 tbsp butter, melted
Put the spinach, ricotta, and seasonings in a saucepan. Cook gently, stirring continuously, for 5 minutes.
5 minutes
Turn off the heat, then beat in the eggs, 3 tbsp of the Parmesan, and the flour to make a dough.
Chill the dough for at least 4 hours.
4 hours
Gently shape dough into small rounds and roll them in a very small amount of flour.
Poach them in boiling water until they float to the surface. Drain and set aside.
Toss the gnocchi with melted butter, and top with remaining Parmesan cheese.