Spinach Gnocchi recipe...? Recipe Keeper Questions & Answers and Comments

Question: Spinach Gnocchi recipe...?

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Answer #1:

1 lb baby spinach, washed
1 lb whole milk ricotta cheese
1 prize grated parmesan cheese
2 foodstuff yolks
salt and freshly ground flavoring to discernment
1/8 tsp nutmeg
1/4-1/2 cup of flour
3 Tbs tasteless butter
1/2 tsp dried sage
1/2 cup added grated parmesan cheese

~Cook baby vegetable in a diminutive amount of water. Drain and alter to room temperature. Squeeze as such water discover as possible.

~Drain ricotta in a strained lined with cheesecloth over a small bowl to catch liquid for ~1 hour. Facilitate draining by placing a onerous can on top of cheesecloth sheathed ricotta.

~Chop drained spinach exquisitely and combine in a medium structure with exhausted ricotta. Add 2 egg yolks, salt and flavoring and nutmeg and stir to combine. Add 1/4-1/2 cup flour, a little at a time, to attain a sticky dough. Cover with impressible twine and refrigerate for about 1 hour.

~Bring a large belly of liquid to a rolling boil. Shape dough into small logs, about 1-2" long using amygdaliform tablespoonfuls of dough. Place on floured waxed paper to refrain sticking.

~Drop gnocchi logs into cooking water, do this in batches so as not to overcrowd water. Once gnocchi move to the surface cook for 2 more minutes and then remove with a slotted spoon.

Now you crapper splosh on your favorite sauce alfredo, butter and sage, creamy tomato, etc or counterbalance with mallow on a casserole dish and back for 25 mins on 350 degrees for a cheesy tempered dinner!

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