1500 g/11b 2 oz spinach 350g/12 oricotta cheese
80 g/3 oz Parmesan cheese, freshly grated 2 egg yolks, lightly beaten
80-100 g/3-3 1/2 oz plain flour plus extra for dusting
50 g/2 oz butter, melted salt and pepper


1.Cook the spinach, in just the water clinging to the leaves after washing, for 5 minutes, then drain, squeezing out as much lid as possible, chop finely and put in a bowl.
2.Add the ricotta, all but 4 tablespoons of the Parmesan and the egg yolks and season with salt and pepper. Stir in enough flour to make a mixture that can be moulded into small ovals using 2 teaspoons.
3.The mixture should be slightly sticky. Bring a large saucepan of slightly salted water to a boil, then reduce to a simmer.
4.Drop one gnocchi into the simmering water. If it breaks apart, add more flour to the remaining mixture Using two teaspoons, shape the remaining mixture into small ovals and drop them into the simmering water.
5. Arrange the gnocchi on a warm serving dish, pour the melted butter over them and sprinkle with the remaining Parmesan. They can also be served with a light Béchamel Sauce (.

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