Recipe: Spinach Gnocchi (using ricotta, grated cheese and eggs)

SPINACH GNOCCHI



1 1/2 pounds fresh spinach
1/2 cup ricotta
3 extra-large eggs
3 cups all-purpose flour, divided use
1 1/2 cups freshly grated Parmigiano-Reggiano cheese
3 tablespoons of butter or extra-virgin
1 teaspoon finely chopped fresh sage
Pinch of grated nutmeg
Salt and pepper
3 tablespoons butter or extra-virgin olive oil (for serving)

Cook about 1 1/2 pounds of spinach to get 1 cup. Firmly squeeze the cooked spinach in your hands to wring out any water.

Put the spinach in a food processor with ricotta, eggs, 1 cup flour, and cheese. Puree for about 1 minute.

Transfer the dough to a large bowl and work in the remaining 2 cups flour, sage, 1 tablespoon salt (or to taste), a big pinch of pepper, and a small pinch of freshly grated nutmeg. Add a little more flour if necessary to keep the dough from sticking to your fingers.

Roll the dough out into five rolls, each about 15-inches long and 3/4-inch thick. Cut the dough into 3/4-inch pellets (you should get about twenty pellets per roll).

Poach the pellets in a large skillet filled with simmering water for about 7 minutes.

Lift the gnocchi out with a slotted spoon or skimmer and transfer them to a bowl with butter or extra-virgin olive oil.

Makes about 100 gnocchi pellets
Used by permission to Recipelink.com from Random House
Adapted from source: Vegetables, Revised by James Peterson