Spinach-Ricotta Gnocchi

1. 1

   Thaw and squeeze all liquid from spinach.

2. 2

   chop finely.

3. 3

   stir with 2 whole eggs and.

4. 4

   2 egg yolks.

5. 5

   16 ounces of Ricotta Cheese.

6. 6

   1/2 teaspoon sea salt.

7. 7

   1/4 teaspoon freshly ground pepper.

8. 8

   1/4 teaspoon nutmeg.

9. 9

   1 cup grated Parmigiano-Regiano Cheese.

10. 10

    1 cup flour.

11. 11

    until just combined into a very soft dough.

12. 12

    on a lightly floured surface.

13. 13

    shape into 1/2 inch thick ropes.

14. 14

    cut into 1 inch pieces.

15. 15

    cook in batches in a large pot of boiling salted water.

16. 16

    4 minutes.

17. 17

    drain

18. 18

    serve with extra virgin olive oil and.

19. 19

    shaved parmigiano-regiano cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.