Spinach Gnocchi from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio and Franco
Cook the spinach with a little salt–water is not necessary–and strain and squeeze it dry with your hands. Chop the spinach finely, add to a pan with melted butter and mix in well. Leave the...
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Cooking tools:
- Pot
- Stove
- Colander
- Chef's knife
- Cutting board
- Saucepan
- Fine-mesh sieve
- Wooden spoon
- Mixing bowl
Ingredients
- salt
- 8 tablespoons tomato sauce
- 150 g/5 oz freshly grated Parmesan cheese
- 100 g/3½ oz butter
- freshly grated nutmeg
- 3 tablespoons flour (if necessary)
- 600 g/1 lb 5 oz spinachi, washed
- 250 g/9 oz ricotta, sieved
- 2 eggs
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