How to make the Spinach Gnocchi:
Clean, wash and cook the spinach (using just the water left over on the
leaves after washing). Drain, squeeze well and chop finely. Wilt the
minced onion in 2 oz. of butter, then drain the onion and add it to the
spinach. Cook on a very low heat, stirring frequently to allow the
spinach to exude more water, then let cool.
Sieve
the ricotta into a bowl. Add the spinach, about 2 oz. of Parmigiano, 2
whole eggs and 1 yolk, a pinch of nutmeg, and pepper and salt to taste.
Mix, adding in the flour little by little, as much as necessary to
obtain a firm but soft mix. Use a spoon to make dumplings the size of a
walnut. Lightly sprinkle gnocchi with flour (the amount of flour
used to dust them will vary according to how well the spinach is dried),
and set aside on a sheet pan.
Bring
a generous amount of salted water to a boil in a large pot. Meanwhile,
brown the rest of the butter in a saucepan, adding whole sage leaves to
taste. Add gnocchi to the boiling water, stirring gently. As they
float to the top drain with a skimmer and arrange in a serving platter.
Season with the sage flavored melted butter and Parmigiano. Serve very
hot. Instead of sage-flavored butter, you may use a light tomato sauce.
Recipe courtesy of The Italian Trade Commission.
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