1 cup unbleached flour 10 ounces frozen spinach 2 egg yolks 14 ounces ricotta cheese 1 teaspoon nutmeg salt and pepper to taste (can use white pepper)
To prepare spinach, use either frozen and defrosted spinach or an equal amount of fresh. If using frozen defrosted, squeeze excess water out of the spinach first. Saute in a sauce pan with some olive oil or butter for a few minutes. Remove and finely chop.
In a large bowl combine the last four ingredients. Then add flour a bit at a time until a soft but not too sticky forms. You can mix this by hand, with a blender or with a food processor. The dough should be soft but firm enough to roll.
On a floured board, roll small amounts of dough into small cylinders about 1 1/2 inches in diameter; cut each cylinder into 1/2 inch pieces. With a floured knuckle press a dent into the center of each gnocchi gently. Don't press all the way through, just deep enough to hold some sauce.
Drop some gnocchi gently into 4 quarts of boiling salted water, and cook for 5 minutes (Don't crowd them). Strain out the gnocchi with slotted spoon into a buttered casserole dish. Cover and cook the remaining ones adding them to the casserole as they are cooked.
When they are all cooked, top them with a sauce red or white (or half and half, my favorite!). Sprinkle with extra Parmesan cheese and serve or brown for a couple of minutes in the oven. Enjoy the delicate flavor!
322 calories, 16 grams fat, 28 grams carbohydrates, 18 grams proteinper serving. This recipe is low in sodium.
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