Spinach and Ricotta Gnocci


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Chef: Thomas Gates




1 pkg frozen spinach
2 cup ricotta cheese
1 egg
1/2 cup flour
1 pinch freshly grated nutmeg

Cook the spinach just enough to melt it then take it off the heat.
Drain the spinach as much as possible.
I usually push it against a wire mesh with paper towels.
Beat the egg and then combine with the drained spinach, the ricotta, nutmeg, and S+P ################ Refridgerate or freeze the mixure for 10-20 minutes.
This will make it much easier to form into balls.
While the mixure is cooling bring 6qts of water to a rolling boil.
Form the mixure into ping pong sized balls.
Roll them in the reserved flour to coat.
Add the balls in batches to the water and cook until they float to the surface.
Add and remove the gnocci with a slotted spoon or similar item.