INGREDIENTS

INSTRUCTIONS

Squeeze as much water as you can out of the spinach, using your hands. Chop
it very finely, or alternatively process or sieve it in a food mill. Mix in
the eggs, egg yolks and cream gradually and carefully.
Squeeze the bread as dry as possible in your hands and mix it into the
spinach with half of the parmesan. Season with nutmeg, salt and pepper.
Bring a large, salted pan of water to the boil. With a very light touch and
using as little flour as possible, make the spinach mixture into small
balls using your hands.
Be very miserly with the flour or you will end up with very rubbery
gnocchi. It is very easy to make rubbery gnocchi, but considerably more
difficult to achieve light, fluffy gnocchi. When the water boils, drop them
into the pan in very small batches. When they float up to the surface they
are cooked.
Transfer them carefully with a slotted spoon on to a warmed serving dish.
Drizzle with the melted butter and sprinkle with a little parmesan. Repeat
until all the spinach mixture has been used up.
Serve at once.
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