James Peterson'S Spinach Gnocchi

1. 1

   Wilt spinach in large pot. Drain and firmly squeeze cooked spinach in your hands to ring out any water. Put the spinach in a food processor with ricotta, eggs, 1 cup flour, and Parmesan. Puree for about 1 minute.

2. 2

   Transfer the dough to a large bowl and work in remaining 2 cups flour, sage, salt, pepper, and nutmeg. Add additional flour if necessary to keep the dough from sticking to your fingers.

3. 3

   Roll the dough out into five rolls, each about 15 inches long and 3/4-inch thick. Cut the dough into 3/4-inch pellets (you should get about twenty pellets per roll). Transfer pellets to a sheet pan well dusted with flour.

4. 4

   Poach the pellets in a large skillet fitted with simmering water for about 7 minutes. LIft the gnocchi out with a slotted spoon or skimmer and transfer them to a bowl with melted butter in it. Toss them in the bowl to keep them from sticking. (Gnocchi can be cooked ahead and kept in the refrigerator for several days.) Simmer and toss the cooked gnocchi in hot sauce or bake them in a gratin.

No nutritional information available.

No additional tips available.