Ingredients

The following ingredients have 7 Servings
  • 24 ounces frozen chopped spinach (defrosted and very well-drained)
  • One 15-ounce container ricotta cheese
  • 3 large eggs (lightly beaten)
  • 1-1/4 cups freshly grated parmesan cheese (divided)
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly ground nutmeg
  • 6 tablespoons all purpose flour (plus more for forming gnocchi)
  • 1/4 cup butter (melted)

Instruction

  • In a large mixing bowl, combine the spinach (see notes on draining), ricotta, eggs, 3/4 cup of the parmesan, salt, pepper and nutmeg until well blended. Add the flour, 2 tablespoons at a time and mix until smooth. Cover and refrigerate for 1-1/2 hours.
  • Scatter about 2/3 cup of flour over the bottom of a shallow baking pan. To form the gnocchi, scoop a scant 1/4 cup of the spinach-ricotta mixture into your hand and form it into an oval gnocchi (about the size of a small egg). Place it on the flour and repeat with the rest of the mixture. The mixture will be rather wet, but you can add a little more flour if you feel the gnocchi are too difficult to form.
  • Once you have all the gnocchi formed, sift some additional flour over the top so they are evenly coated. Refrigerate again, this time for 15 minutes.
  • While the gnocchi chills, bring a large pot of salted water to a boil and preheat the oven to 425°F. Butter a baking dish large enough to hold the gnocchi in a single layer.
  • Gently place 6 to 8 gnocchi into the boiling water, reduce the heat to medium-high and cook until firmed, about 5 minutes. The gnocchi should float to the surface of the water when they are done. Remove the gnocchi from the water using a slotted spoon and place them on a paper towel-lined plate. Repeat the process with the remaining gnocchi.
  • Transfer the gnocchi to the prepared baking dish and drizzle with melted butter. Sprinkle with the remaining 1/2 cup of parmesan cheese and bake until the cheese is lightly browned, 8 to 10 minutes. Serve immediately.