Italian Gnocchi Verdi

Although Italians are not generally regarded as dumpling devotees, they do have a very popular kind called gnocchi which are made in interesting variety. Most are preparations of potatoes and flour, but some are made with such ingredients as flour and cheese or, like this one, spinach, and cheese. They may be served like pasta, as a first course, or as an accompaniment to meats.

Ingredients

1 package (10 ounces) fresh spinach or 1 package (10 ounces) frozen spinach.

Half cup ricotta or cottage cheese.

1 large egg, slightly beaten.

Salt, nutmeg, and pepper to taste.

One-quarter cup melted butter.

One-quarter to one-third cup of flour.

Half a cup of freshly grated Parmesan cheese.

Cooking

If fresh spinach is used, clean, wash, and chop it. If frozen, defrost and chop. Cook with only the water clinging to the fresh leaves (or add a small amount of water to the frozen) over low heat for a few minutes, until tender.

Drain off all the liquid, pressing firmly with a spoon. Combine a bowl with the ricotta, egg, one-quarter cup of the Parmesan cheese, and one-third cup of flour. Season with salt, pepper, and nutmeg and mix well. Add a little more flour, if necessary. The mixture should be quite thick.

Chill in the refrigerator for one hour. With floured hands, form into one-and-a-half-inch balls and roll each in flour. Chill again for thirty minutes. Drop gently, a few at a time, into a saucepan of simmering salt water.

Remove with a slotted spoon to a buttered shallow baking dish.  When all are cooked, pour the melted butter and remaining one-quarter cup of Parmesan over the gnocchi. Put in a hot oven for five minutes. Serves four to six.