Ricotta Gnocchi (Malfatti Di Ricotta)

Ready in 1 hour

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1 c Ricotta Cheese
2 c Chopped Cooked Spinach
1/3 c Unsalted Butter; melted
Ground pepper
1 pn Nutmeg
2 Eggs
1/3 c All-purpose flour
2 c Parmesan cheese; grated

Original recipe makes 4 Servings



In a large mixing bowl, combine spinach with 1/3 cup Parmesan, 1/4 cup flour, ricotta, eggs, nutmeg, salt and pepper to taste. With the help of a spoon, shape spinach mixture into ovals about the size of a walnut and roll each one in remaining flour. Bring a pot of lightly salted water to a boil. Drop gnocchi a few at a time into boiling water and cook until they float to the surface. Drain in colander and arrange on serving dish. Pour melted butter over gnocchi with remaining Parmesan and serve. Source: Medford Mail Tribune, 18 October 1994 TYped by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Calories Per Serving: 355 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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