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60+ Minutes |
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Cooked by: Chef / Ethnicity: Italian cuisine / Last Modified: 3/24/2004 / Base: Dairy / Difficulty: Expert / Preparation Time: 60+ Minutes / Number of Servings: 0 |
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Directions: 1. Steam the spinach lightly, dry it, and chop it.
2. Melt 4 T of the butter in a skillet. Add the chopped spinach and cook, stirring with a wooden spoon, for 2-3 minutes, or until most of the moisture is gone and the spinach begins to stick lightly to the skillet. Add the ricotta cheese and cook, stirring, for 3-4 more minutes.
3. Transfer the contents of the skillet to a large mixing bowl. Lightly beat the two eggs and add them to the bowl, along with the lour, 1/4 c of the grated cheese, 1/2 t of salt, pepper and nutmeg to taste. Refrigerate until firm (about an hour).
4. Preheat the oven to 400 degrees. Add 1 T salt to 7 quarts of water, and bring to a simmer over medium heat in a large soup or pasta pan. Flour your hands lightly and roll the chilled gnocchi mixture into balls around 1 inch in diameter. Gently drop the balls into the simmering water and cook uncovered for 5-8 minutes, or until they puff slightly and are somewhat firm to the touch. Lift them out of the pot gently with a slotted spoon and set aside on a towel to drain.
5. Pour 2 T of melted butter into a shallow 8x12 inch baking dish, and coat the bottom. Arrange the gnocchi in the dish in a single layer about 1/4 inch apart. Dripple the remaining 2 T of melted butter over them, and sprinkle the top of the gnocchi with the remaining 1/2 cup of grated cheese. Bake on the middle shelf of the oven for 5 minutes, or until the cheese melts.
Serve at once, directly from the baking dish.
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