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  Added: Apr 11, 2006  •  Visited (281)  •  Print version Print this recipe (12)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Small Spinach Dumplings
(Gnocchi Verdi)
What You Need:
  • 4 tablespoons butter
  • 2 ten-ounce packages frozen chopped spinach, thoroughly defrosted, queezed completely dry, and chopped very fine (about 1½ cups), r 1½ pounds fresh spinach, cooked, squeezed and chopped
  • ¾ cup ricotta cheese
  • 2 eggs, lightly beaten
  • 6 tablespoons flour
  • ¾ cup freshly grated imported Parmesan cheese
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • Pinch of ground nutmeg
  • 6 to 8 quarts water
  • 1 tablespoon salt
  • 4 tablespoons melted butter

  • How To Cook:
    1. In an 8- to 10-inch enameled or stainless-steel skillet, melt 4 tablespoons of butter over moderate heat. Add the chopped fresh or frozen spinach and cook, stirring constantly, for 2 to 3 minutes, or until almost all of the moisture has boiled away and the spinach begins to stick lightly to the skillet. Now add the ¾ cup of ricotta cheese and cook, stirring, for 3 or 4 minutes longer.

    2. With a rubber spatula, transfer the entire contents of the skillet to a large mixing bowl and mix in the 2 lightly beaten eggs, 6 tablespoons of flour, ¼ cup of the grated cheese, ½ teaspoon salt, pepper and nutmeg. Place in the refrigerator for 30 minutes to 1 hour, or until the gnocchi mixture is quite firm.

    3. Preheat the broiler. Bring the 6 to 8 quarts of water and 1 tablespoon of salt to a simmer over moderate heat in a large soup pot or saucepan. Flour your hands lightly and pick up about 1 tablespoon of the chilled gnocchi mixture at a time.

    4. Shape the tablespoonfuls into small balls about 1½ inches in diameter. Gently drop the balls into the simmering water and cook them uncovered for 5 to 8 minutes, or until they puff slightly and are somewhat firm to the touch. With a slotted spoon, lift the gnocchi out of the water and set them aside on a towel to drain.

    5. Now pour 2 tablespoons of the melted butter into a shallow 8-by-12-inch flameproof dish and swirl the butter around until the bottom of the dish glistens.

    6. Arrange the gnocchi in the dish in one layer about ¼-inch apart, dribble the remaining 2 tablespoons of melted butter over them, and sprinkle the gnocchi with the remaining ½ cup of grated cheese.

    7. Set under the broiler 3 inches from the heat for 3 minutes, or until the cheese melts. Serve the gnocchi at once, directly from the baking dish. Serve additional grated cheese separately, if you wish.
     
    Serving Size: 4 to 6
     This recipe is also available in:
    Cuisine » Europe » Italy
    Main Ingredient » Grains & Cereals » Flour
    Dish » Appetizers

     





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