Gnocchi Verdi
Gnocchi Verdi
2 (10 oz) packages frozen spinach
1 cup ricotta cheese
2 large eggs
2/3 cup freshly-grated Parmesan
1 cup plus 3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
Boiling salted water
3 tablespoons butter
Cook spinach according to package directions
Drain well; let cool
Squeeze spinach very dry
Chop spinach very fine; place in medium bowl
Stir in ricotta cheese
Add eggs; mix well
Add 1/3 cup of the Parmesan cheese, 3 tablespoons of the flour, the salt, pepper and nutmeg; stir to mix very well
Refrigerate covered 1 hour
Spread remaining 1 cup flour in shallow baking pan
Press a heaping tablespoonful of spinach mixture between spoon and hand to form oval gnocchi; place on flour
Repeat until all spinach mixture is used
Roll gnocchi lightly in flour to coat evenly
Discard excess flour
Slip 8 to 12 gnocchi into large kettle of boiling salted water; reduce heat to medium
Cook uncovered until gnocchi are slightly puffed and medium-firm to the touch, about 5 minutes
Remove gnocchi with slotted spoon to paper towel-lined plate; then transfer immediately to greased flameproof shallow baking dish
Reheat water to boiling
Continue cooking and draining gnocchi in batches until all have been cooked
arrange gnocchi so that they are in single layer in baking dish
Heat broiler
Melt butter in small saucepan
Spoon butter over gnocchi; sprinkle with remaining 1/3 cup Parmesan cheese
Broil gnocchi 5 inches from heat source, until cheese topping is light brown, 2 to 3 minutes
Serve at once
Makes 24 gnocchi
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