Ingredients Jump to Instructions ↓

  1. 1 kg spinach

  2. 1 1/2 cups ricotta cheese , low-fat is fine (I've found it makes no appreciable difference to the taste)

  3. 4 tablespoons parmesan cheese , freshly grated

  4. 1 pinch nutmeg

  5. 2 egg yolks, lightly beaten

  6. salt , to taste

  7. fresh ground black pepper , to taste

  8. plain flour , for dusting

  9. 1/4 cup butter , melted

  10. 1 pinch rosemary , to taste

  11. 1 pinch sage , to taste

  12. 1 pinch oregano , to taste

  13. 1 pinch marjoram , to taste

Instructions Jump to Ingredients ↑

  1. Cook the spinach over a low-medium heat, in just the water that was still clinging to the leaves after you had washed it, for 5 minutes; drain; squeeze out as much of the remaining liquid as possible, chop finely and place in a medium-large-sized bowl.

  2. Add the ricotta, half the parmesan, the nutmeg and the egg yolks and season to taste with the salt and freshly ground pepper; shape the mixture into balls and dust lightly with flour.

  3. Bring a large pan of lightly salted water to the boil, add the gnocchi, a few at a time and, once they rise to the surface, remove them with a slotted spoon, set aside on a serving dish and keep warm; once all the gnocchi have been cooked, melt the butter and add to it the herbs of your choice; pour the herbed butter over the gnocchi; sprinkle with the remaining parmesan and serve.


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