How to Make Spinach-Cheese Gnocchi

These are nothing like those chewy potato gnocchi you have had. These exquisite pillows of spinach and cheese are kind of a fuss. These are special; so it's worth it. Read on to learn how to make them.

Instructions

Difficulty: Moderately Challenging

Things You’ll Need:

• 1 lb. of spinach
• 1/2 lb. ricotta cheese
• salt, pepper, a dash of nutmeg
• 1 tbsp. butter
• 2 eggs
• 6 tbsp. freshly grated Parmesan cheese
• 1/2 cup flour
• 1/4 cup melted butter
• garlic

1. Remove stems from spinach. Rinse and cook in a pot over medium heat till done. The water clinging to the leaves will be enough for cooking.
2. Let the spinach cool briefly. Press the excess water out of it in a colander, then chop.
3. Return spinach to pot and add the ricotta, butter, and spices to taste. Stir over low heat for about five minutes till it starts to look dry.
4. Remove from heat and add eggs, Parmesan and flour. Let cool.
5. Set a large pot of water on the stove and bring it to a simmer.
6. With a teaspoon and floured hands, make small balls.
7. Cook the balls in the water about five minutes, till the float. Don't crowd the pan--this will have to be done in a number of batches.
8. Remove the gnocchi from the water with a slotted spoon and put in a buttered baking dish.
9. Put melted butter on top of the gnocchi, as well as additional grated cheese and chopped garlic to taste.
10. Keep the baking dish in a low oven as you boil additional batches of gnocchi.
11. When the last batch of gnocchi has been added to the baking dish, bake another five minutes and serve.

Tips & Warnings

• Really, you can probably cook a box of frozen spinach and use that instead and no one will be the wiser.
• Don't let the water boil hard, or the gnocchi will fall apart.

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