SPINACH AND RICOTTA GNOCCHI
One pound bag of frozen chopped spinach,
thawed and all excess moisture squeezed out
Place in a bowl with
8 ounces of crumbled ricotta cheese
3 tablespoons finely grated Parmesan
1 egg yolk
A bit of freshly grated nutmeg (optional)
Salt and pepper
Mix everything together
Use a melon baller and make walnut size balls
Place onto greased pan
Bake 350 degrees about 15 minutes
May be served with sage leaves saute in butter
drizzled over tops and grated cheese
Inspire thru Gabriele Corcos and Debi Mazar
No comments:
Post a Comment