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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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You can make these ahead and put them in the oven just ahead of dinner but have them a little further away from the broiler so they warm through before browning. You can serve them as an entree or part of the main course. Great for a luncheon Ingredients:
12 spinach leaves, stems off,washed & cooked,chopped very fine |
8 ounces ricotta cheese |
4 ounces parmesan cheese, grated |
1 egg, beaten |
1/4 teaspoon nutmeg |
salt and pepper |
flour (for dusting) |
1 1/2 ounces butter |
Directions:
1. Combine the chopped spinach, ricotta, half the parmesan.
2. egg, salt, pepper& nutmeg.
3. Mix well.
4. Form the mixture into bantam hen size egg shapes, use a spoon and the palm of your hand to mold them.
5. Roll lightly in the flour.
6. Meanwhile get a large pan of lightly salted water to a boil.
7. Drop in the gnocchi 3 or 4 at a time.
8. simmer gently and when they rise to the top (1-2 min).
9. remove and place in a well buttered oven proof dish.
10. When all are cooked melt butter and pour over the gnocchi.
11. Sprinkle with the remaining parmesan cheese.
12. Broil for a few minutes until cheese is golden.
13. Serve.
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