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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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These yummy little spinach dumplings go great with roasts, chicken, just about anything. Ingredients:
4 tablespoons butter |
2-10 ounce packages frozen chopped spinach, defrosted |
3/4 cup ricotta cheese |
2 eggs, lightly beaten |
3/4 cup flour |
3/4 cup grated parmesan cheese |
1/2 teaspoon salt |
1/2 teaspoon pepper |
pinch of nutmeg |
4 tablespoons melted butter |
Directions:
1. Drain spinach well and squeeze dry.
2. Melt butter in large skillet. Add spinach. Cook 2-3 minutes or until most of the moisture has cooked away. Add the ricotta and cook 3-4 minutes more. Pour into large bowl and add eggs, flour, 1/4 cup of the Parmesan cheese, salt, pepper and nutmeg. Mix well and chill for an hour or until the mixture is firm.
3. Bring 6-8 quarts of water to boil with about a Tablespoon of salt added.
4. Shape spinach mixture into balls about 1 1/2 inches in diameter with lightly floured hands.
5. Gently add to the boiling water and cook for 5-8 minutes or unit they are slightly puffed and somewhat firm. Remove with slotted spoon and drain on paper towels.
6. Pour about 2 Tablespoons of the melted butter into a shallow dish. Arrange the gnocchi in a single layer. Drizzle with remaining melted butter and sprinkle with the remaining Parmesan cheese.
7. Broil til the cheese melts, 3-5 minutes.
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