1 pound spinach
2 cups ricotta cheese
1 1/2 cups grated cheese
1/4 tsp. nutmeg
4 Tbs. parsley, finely minced
grated rind of 1 lemon
1 cup flour
pepper to taste
8 Tbs. butter, melted
chopped fresh basil
Wash spinach well. Steam and drain well. Press out any excess water. Puree
spinach in processor and add ricotta cheese, 1 cup grated cheese, eggs, nutmeg,
parsley, lemon rind, flour and pepper. Process till well blended.
If you don't have a processor, steam as above, chop spinach
fine, put in a lg. mixing bowl with rest of ingredients and mix thoroughly. Then
continue as below.
Remove from bowl of processor or mixing bowl, turn out on
floured board and form into smooth ball, adding small amounts of flour if
Roll small amounts of dough, forming cigar-sized strands.
Cut each strand into 1" pieces. With your knuckle or index
finger, form a dent in center of each.
Drop into lots of boiling water (they will sink) and cook
about 8-10 minutes.
When gnocchi float to top of water, they
Drain well, turn into warmed bowl, toss gently with melted
butter or serve with tomato sauce.
Sprinkle with basil and serve immediately, passing the
remaining grated cheese at the table.