Gnocchi Verdi from The Robert Carrier Cookbook by Robert Carrier
Wash spinach leaves in several changes of water, removing yellowed or damaged leaves. Drain thoroughly. Put leaves in a thick-bottomed saucepan with 4 tablespoons butter and season to taste with sa...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- butter
- 2 pounds spinach
- salt and freshly ground black pepper
- ½ pound ricotta or cottage cheese
- 3 egg yolks
- 8 tablespoons freshly grated parmesan
- sifted flour
- nutmeg
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