Gnocchi Di Spinaci Food

SPINACH AND RICOTTA GNOCCHI

Steps:

• Cook spinach in large pot of boiling salted water just until wilted, stirring occasionally, about 2 minutes. Drain. Squeeze out liquid. Chop spinach.
• Mix spinach, ricotta, 1/2 cup Parmesan, 1/2 cup flour, egg yolks, salt, pepper and nutmeg in bowl until slightly sticky dough forms.
• Dust baking sheet with flour. Working in batches and using floured hands, roll 1/4 cup dough on floured work surface to form 5-inch-long rope. Cut rope into 1-inch pieces. Roll each piece between palms to form oval. Transfer gnocchi to prepared baking sheet. Repeat rolling, cutting and shaping with remaining dough. Working in batches, add gnocchi to pot of boiling salted water; cook until gnocchi rise to surface. Cook 4 minutes longer. Using slotted spoon, remove gnocchi from water; drain. Place in serving dish.
• Pour butter over gnocchi; toss. (Can be made 1 day ahead. Cover; chill. Reheat in 400°F oven about 10 minutes.) Sprinkle with 1/2 cup Parmesan. Season with salt and pepper.

SPINACH GNOCCHI

Steps:

• FRESH SPINACH.
• Wash& dry spinach, remove white stalks.
• Cook Spinach with very little water, boiling in a saucepan with a tightly fitting lid for about 5 minutes Drain well- squeeze all liquid out.
• FROZEN SPINACH.
• Defrost, squeeze all the liquid out.
• Combine the spinach with ricotta cheese, half the grated parmesan cheese, egg, salt, pepper, and nutmeg in a bowl- mix well.
• Form mixture into balls or egg shape using a tablespoon and the palm of your hand to mould them.
• Roll gnocchi lightly in flour.
• Bring a large pan of salted water to the boil- lower the temperature to a gently rolling boil.
• Drop in gnocchi 3 or 4 at a time.
• Simmer gently until gnocchi rise to the surface, about 1 to 2 minutes.
• Remove from pan with slotted spoon.
• Arrange in well greased oven proof dish.
• Continue with the rest of the gnocchi 3 or 4 at a time, until there all done and in the oven proof dish.
• Melt butter and pour over gnocchi, sprinkle with remaining parmesan cheese.
• Place under moderately hot grill for a few minutes, until cheese turns golden brown.

GNOCCHI DI SPINACI

Steps:

• Combine spinach, cheese, egg, spices and potato starch together.
• Bring water to a rolling boil.
• Wetting hands first, form gnocchi into balls the size of walnuts and drop into boiling water.
• They will fall to bottom. When they rise they are done.
• Just before serving, preheat oven to 350°; sprinkle with butter and Parmesan cheese and heat through.

GNOCCHI DI RICOTTA E SPINACI (RICOTTA AND SPINACH GNOCCHI )

Steps:

• 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.
• 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.
• 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.