Spinach and Ricotta Gnocchi Recipe

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This recipe for Spinach and Ricotta Gnocchi is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Pasta and Casseroles

Ingredients:	Ingredients: 2 lbs spinach (fresh or frozen) 16 oz. ricotta 6 T. Parmesan, plus more 2 egg yolks, lightly beaten 4 T. butter, plus more for dish Salt and pepper 2 handfuls fresh sage

Directions:	Directions: Preheat oven to 350º Saute fresh spinach or thaw frozen. Drain well and squeeze out extra water. Chop very fine. Put in lag bowl, add ricotta, 3 T. Parm, egg yolks, season with salt and pepper. Mix well, make sure ricotta crumbles into fine pieces and mixes well. Shape into balls size of walnuts. Lightly butter 13 X 9 in. pan, lay gnocchi in it, and dress with thin slices of butter and sprinkle of Parm. Cook in oven for 20 min, then use broiler for 5-10 min to brown the tops. In med skillet, melt remaining 1 1/2 T. butter, saute sage until starts to brown. Serve on warm plate with sage butter sauce, and garnish with fresh grated Parm.

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Spinach and Ricotta Gnocchi Recipe

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