SPINACH AND RICOTTA
teaspoon chopped onion
2 teaspoons butter
2 teaspoons fine chopped
pancetta or unsmoked ham
1-10 ounce package frozen spinach, thawed or 1
salt to taste
3/4 cup ricotta
2/3 cup flour
1 cup grated parmesan
1/4 teaspoon nutmeg
Melt butter in
a skillet, and saute onion until golden. Add ham and continue cooking for 3-4
Add spinach, salt to taste and saute for 5 to 6 minutes, stirring
frequently. Transfer to a mixing bowl. Stir in ricotta, flour, mixing
Add egg yolks, cheese and nutmeg. Season to taste. To shape
gnocchi: Roll into little sausages. Shape on butter ball wooden board or make
small pellets out of the mixture, shaping them quickly in the palm of your
hands. Ideally, they should 1/2-inch in diameter.
If the mixture begins to
stick to your hands, dust your hands lightly with flour.
Cook gnocchi in
salted boiling water for two to three minutes.
melted butter and Parmesan cheese.
Bake to melt cheese. - Boil in
chicken broth, serve with Parmesan. - tomato and/or cream sauce, and Parmesan.