Spinach and Ricotta Gnocchi
These green spinach and ricotta gnocchi contain almost no flour, so they taste of cheese and spinach rather than dough. The mixture is cooked in a pan first, then enriched with egg and Parmesan and chilled for hours until it can be shaped. They come from Tuscany, where they were confusingly called ravioli, and a simple finish of melted butter and more Parmesan suits them.
Instructions
Put the spinach, ricotta, salt, pepper and nutmeg in a saucepan. Cook over gentle heat, stirring all the time, for 5 minutes.
Take the pan off the heat. Beat in the eggs, 3 tbsp of the Parmesan and the 3 tbsp of flour until the mixture comes together as a soft dough.
Cover the dough and chill it for at least 4 hours, so it firms up enough to handle.
Shape the chilled dough gently into small rounds. Roll each one in a very light dusting of flour.
Lower the gnocchi into boiling water and poach them until they float to the surface. Drain them well and set them aside.
Toss the gnocchi with the melted butter, then scatter the rest of the Parmesan over the top and serve.
Make it personal.
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