Dumpling Gnocchi with Ricotta and Spinach

Gnocchi with spinach and ricotta cheese is an ideal and delicious Italian first course suitable for vegetarian and not. This type of gnocchi differently from gnocchi of potatoes has a soft consistency, for these reason when you prepare them you should not use an excessive quantity of flour. Important is the use of ricotta cheese and Parmesan that give them a mellow taste, these gnocchi are cooked in water and then baked in oven in order to obtain on their surface a sort of crunchy consistency due to the Parmesan that you should sprinkle over them.

INGREDIENTS (for 6 people):
1 Kg of Spinach
500 g of Ricotta Cheese
1 Egg
80 g of Parmesan
100 g of Flour
50 g of Butter
Nutmeg
Salt
Black pepper

PREPARATION TIME: 30 minutes

COOKING TIME: 20 minutes

WINE: Trentino Nosiola Doc (White Wine)

PREPARATION
Boil salted water for gnocchi. Clean the spinach, place them in a pan with salted water and cook them for about 10 minutes since water boils.



When spinach are ready drain them and place them in a pan with 30 g of butter and sauté them for about 5 minutes.



Let the spinach cold, chop them and place them in a bowl, add the ricotta, the egg, 40 g of Parmesan and sprinkle with salt, black pepper and some nutmeg.



If the mixture is too soft add some flour



but not much because gnocchi should be not too hard and make a sort of balls like these shown in the picture below.



Preheat the oven to 180°C.
When the gnocchi are ready and water boils place them in it and when they rise in surface drain them with the help of a skimmer, place them in a baking pan put over them some pieces of butter and sprinkle with the remain of Parmesan.



Bake for about 10 minutes until the surface becomes slightly golden.
Serve hot. This is the result:



BUON APPETITO!