| 1 |
Trim away thick stems from the spinach and discard any damaged leaves. Wash in several changes of water. Chop the leaves and stems roughly and place in a large saucepan. Cover and heat until wilted, tossing often to distribute the heat. Drain in a colander, pressing well with the back of a wooden spoon, then squeezing handfuls at a time to remove the remaining moisture. Process the drained spinach in a food processor until finely chopped. |
| 2 |
Transfer the spinach to a bowl. Add the ricotta and Parmesan and mix thoroughly with a fork. Stir in the eggs, nutmeg, and salt and pepper to taste. Add enough flour to make a fairly stiff paste. |
| 3 |
Spread some extra flour in a shallow dish. Take heaped tablespoons of the spinach mixture and shape into ovals with moistened hands. Drop into the flour to coat lightly. Lift onto a tray. |
| 4 |
Bring a large saucepan of lightly salted water to the boil. Drop in the gnocchi, about 10 at a time, and boil gently until they rise to the surface. Remove with a slotted spoon or wire skimmer and place in a greased shallow gratin or other oven-proof dish. Keep warm. |
| 5 |
When all the gnocchi are cooked, melt the butter in a small saucepan until not-brown and fragrant. Pour it over the gnocchi and sprinkle with the Parmesan. Place until a moderately hot grill until the Parmesan begins to brown. Serve immediately. |
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