-
Wash spinach.
-
Remove stalks and veins, chop
roughly.
-
Cook for 3 minutes in half the
melted butte, shake pan to prevent sticking.
-
All liquid should evaporate.
-
Cool and combine with ricotta and
Parmesan cheese.
-
Add beaten egg yolks, flour and
seasonings.
-
Process until smooth in a food
processor, chill for 30 minutes.
-
Prepare gnocchi by using 2 tsp to
form mixture into small egg-shapes.
-
Roll shapes lightly in flour.
-
Cook gnocchi a few at a time in
simmering salt water for 12 minutes.
-
Gnocchi will float when cooked.
-
Make sure they do not stick to
each other.
-
Remove with a slotted spoon, place
them into a shallow casserole brushed with melted butter.
-
Pour over tomato sauce, dust with
extra Parmesan cheese.
-
Bake in a moderately hot oven 190C
(375F) for 15 minutes or until cheese begins to brown.
