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Add a photoServings: 6
Ingredients
- 1 lb fresh spinach, washed and stems removed
- 2 Tbsp. onion, finely minced
- 3 Tbsp. butter
- 1 lb ricotta cheese
- 1 c. parmesan, freshly grated
- 1 x egg, lightly beaten
- 1/4 tsp nutmeg, freshly grated salt and pepper to taste
- 1 c. flour
- 4 Tbsp. butter
- 1 c. heavy cream
- 3/4 c. parmesan, freshly grated
Directions
- Cook the spinach with just the water which clings to it from cleaning. Cold.
- Squeeze as dry as possible with hands and chop finely. Sauteethe spinach and onion in the butter till soft. Transfer to a bowl. Stir in ricotta, Parmesan, and egg. Mix well. Season with nutmeg, salt and pepper. (You can fold in processor before adding the flour). Stir in flour. The mix will be slightly sticky. Flour hands and shape mix into small balls, no larger than 3/4 inch in diameter. Reflour hands whenever mix begins to get sticky. Dry on a floured baking tray. To freeze: place in freezer on trays till hard. Transfer to plastic bags to store.
- Cream Sauce: Simmer butter and cream in a saucepan over medium heat till thickened, about 20 to 30 min. Bring a large pot of salted water to a boil. Drop in the gnocchi. Let the water return to a boil and cook gnocchi till they float to the top. Remove with a slotted spoon and place in a warmed bowl. Add in Cream Sauce and Parmesan cheese. Gently toss to coat well. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 241g | |
| Recipe makes 6 servings | |
| Calories 577 | |
| Calories from Fat 364 | 63% |
| Total Fat 41.27g | 52% |
| Saturated Fat 25.7g | 103% |
| Trans Fat 0.0g | |
| Cholesterol 155mg | 52% |
| Sodium 930mg | 39% |
| Potassium 486mg | 14% |
| Total Carbs 23.27g | 6% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.07g | 1% |
| Protein 29.28g | 47% |
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