Gnocchi Verdi (Spinach Dumplings)
Author: 
Cuisine: Italian
 
Ingredients
  • 6 Tablespoons butter
  • 1 Tablespoon finely chopped onion
  • 3 packages (10 ounces each) frozen chopped spinach, thawed, drained
  • 1 cup ricotta cheese
  • ¾ cup all-purpose flour
  • ½ cup grated Parmesan cheese
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground nutmeg
  • 2 Tablespoons chopped flat leaf parsley
  • 2 eggs, slightly beaten
  • 12 cups water
  • 3 Tablespoons instant chicken bouillon
  • 4 Tablespoons butter, melted
  • ½ cup grated Parmesan cheese
Instructions
  1. Melt the 6 Tablespoons butter in a large skillet; add onion and cook until tender. Add spinach; cook and stir over medium heat until spinach is quite dry, 4-5 minutes. Mix in ricotta cheese; cook and stir 3 minutes. Transfer to a large bowl. Mix in flour, ½ cup Parmesan, salt, pepper, garlic powder, nutmeg, and parsley. Cool mixture for 5 minutes, then stir in eggs. Drop spinach mixture, about 2 Tablespoons at a time, into a small bowl of flour. Roll to coat with flour, then shape into balls and set aside. (at this point you can place the floured balls on a baking sheet, cover with plastic and refrigerate up to one day, if desired). Recipe will make about 18-23 balls.
  2. Place the water and chicken bouillon in a large pot or Dutch oven and heat to boiling. Reduce heat to simmer and stir to distribute bouillon. Drop balls into broth and cook uncovered until gnocchi are quite firm and rise to the top of broth, about 10 minutes. Avoid overcrowding; cook in several batches if necessary. Remove from broth with slotted spoon and set aside. Repeat with remaining gnocchi.
  3. Place gnocchi in serving dish. Drizzle with the melted butter and sprinkle with ½ cup grated Parmesan.
Recipe by The Culinary Cellar at https://theculinarycellar.com/sphere-magazine-january-1973/