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- Spinach and Ricotta Gnocchi
- (Gnocchi Di Spinaci e Ricotta)
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- Ingredients:
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2 and 1/4 lbs (1 kg) spinach
12 oz (350 grams) ricotta cheese
4 tablespoons Parmigiano cheese, freshly grated
2 egg yolks, lightly beaten
Plain flour, for dusting
2 oz (50 grams) butter, melted
Salt and pepper
Directions:
Cook the spinach, in just the water clinging to the leaves after washing, for about 5 minutes.
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- Drain the spinach, squeezing out as much liquid as possible, chop finely and put in a bowl.
Add the ricotta cheese, half the Parmigiano cheese, the egg yolks and season with salt and pepper.
Shape the mixture into balls and lightly dust with flour.
Bring a large pan of lightly salted water to a boil, add the gnocchi, a few at a time, and remove with a slotted spoon as they rise to the surface.
Place the gnocchi on a warm serving dish.
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- Pour the melted butter over them and sprinkle with the remaining Parmigiano cheese. Serves 4.
That's it!
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