Recipe: Spinach Ricotta Gnocchi with Lemon, Pine Nuts and Sundried Tomato (Mario Batali)

SPINACH RICOTTA GNOCCHI

FOR THE GNOCCHI:
1 lb fresh spinach
1 lb ricotta cheese
2 1/4 cups all-purpose flour
1/4 cup grated pecorino cheese
2 large eggs
1 tsp salt
1/2 tsp grated nutmeg
FOR THE SAUCE:
1/2 cup unsalted butter
1/2 cup sliced, oil-packed sun-dried tomatoes
3 tbsp pine nuts
Grated rind, juice of 1 lemon
Grated pecorino cheese

Stem and wash spinach. Place in saucepan with just water clinging to leaves. Cook over high heat, covered, 1 minute. Toss spinach; continue to cook, uncovered, 1 minute or until wilted. Drain. Squeeze dry. Chop finely. Wrap in clean dish towel; wring out as much water as possible.

In large bowl using wooden spoon, stir ricotta cheese until softened. Add spinach, flour, pecorino, eggs, salt and nutmeg to form firm dough.

Turn dough out on to work surface. Divide into 4 equal pieces. Knead each piece for a few minutes until firm and smooth.

Roll each ball into a rope 1-inch in diameter and about 14 inches long. Cut into 1-inch pieces. Roll pieces along tines of fork to create traditional ridges.

Place gnocchi is boiling salted water; stir once. Boil about 6 minutes, or for 2 minutes after gnocchi float to top.

Meanwhile, in large frying pan, cook butter, sun-dried tomatoes and pine nuts over medium heat for 6 minutes or until butter is slightly colored. Stir in lemon rind and juice. Remove from heat.

Drain gnocchi gently. Add to frying pan. Return to medium heat. Toss to coat. Serve immediately. Serve with additional pecorino at the table.

Makes 4 servings
Adapted from source: Simple Italian Food by Mario Batali