Nonna's Spinach Gnocchi

Nonna, though American, grew up in Rome. She was very chic & a simply wonderful cook. She had several recipes for Gnocchi, but this one is less time-intensive & is a family favorite.

This can be served as either a starter or side dish, or a main course with a fresh salad & good peasant bread.

Prepare the frozen or fresh spinach, as above. Saute in 4 T. melted butter to evaporate all the moisture. Then add the ricotta & cook 2-3 minutes.  

Add this spinach mixture to a mixing bowl, along with the eggs, flour, Parmesan, salt, pepper & nutmeg. Mix well. Cover & chill thoroughly until firm.      

When ready to make the gnocchi: preheat oven to 400 degrees & bring the water to a boil.

With floured hands, form the chilled spinach mixture into very small croquettes.  Gently drop into the boiling (salted) water.

Cook uncovered until all of the gnocchi rise to the surface.  Lift out with a slotted spoon & drain a minute on paper towels.  

Pour the additional 2 T. melted butter onto an overproof platter or shallow baking dish. Place gnocchi in one layer. Sprinkle with the additional Parmesan. Top with some chopped fresh sage or basil leaves, if desired.

Bake for about 5 minutes to melt cheese. Serve immediately.