INGREDIENTS

INSTRUCTIONS

Melt 4 Tbs butter in a non reactive 10 inch skillet over moderate heat. Add
the finely chopped spinach and cook for 2 - 3 minutes while constantly
stirring, or until most of the moisture has evaporated and the spinach just
starts to stick to the skillet. Add the ricotta and cook, stirring
constantly, for about 3 - 4 minutes more.
Transfer the entire contents to a large mixing bowl and mix in the 2 beaten
eggs, 6 Tbs flour, 1/4 cup grated cheeses, 1/2 t salt, pepper and nutmeg.
Mix well, and place in the fridge for 30 minutes to an hour (I've found
that an hour always works best for me).
Preheat the oven to 400 deg. F. Bring the 6 - 8 quarts of water to a simmer
over a moderate heat and add the Tbs of salt. Flour your hands lightly and
pick up about a tablespoon of the gnocchi mixture at a time, shape into
balls about 1 1/2 inches in diameter, and drop into simmering water with a
slotted spoon. Cook for 5 - 8 minutes or until gnocchi puff slightly and
are firm to the touch. Lift out with a slotted spoon and set aside to
drain.
Pour 2 tbsp melted butter into a shallow 8 X 12 oven proof serving dish and
swirl the butter around so the bottom is well covered. Arrange the gnocchi
in the dish leaving some space between each dumpling, dribble the remaining
2 Tbs of butter over them and sprinkle the top with the remaining 1/2 cup
of grated cheese. Bake on the middle shelf for a few minutes until the
cheese melts. Serve at once.
Recipe by: Grace Adams Posted to Kitmailbox by vwbug@iadfw.net on Apr 27,
1997

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