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21 December 2012,22:45 by
J.Sujatha

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SPINACH AND RICOTTA GNOCCHI

Serves :
4

Preparation Time :
10 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Place white bread in a shallow dish. Cover with milk and allow to stand for 10 minutes. Squeeze out excess liquid.
  • Thaw spinach and squeeze out all excess liquid.
  • Place bread, spinach, ricotta cheese, eggs, parmesan cheese, nutmeg and salt and pepper, to taste, in a food processor. Process for 30 seconds or until combined.
  • Refrigerate for 1 hour. Lightly coat your fingertips in flour and roll rounded teaspoonfuls of mixture into little flat dumplings.
  • Bring a medium pan of water to a gentle boil, cook 5 gnocchi at a time for about 2-3 minutes or until they float, remove with a slotted spoon to warmed serving plates.
  • Serve immediately, drizzled with foaming butter. Garnish with shaved parmesan cheese and sage leaves, if desired. Serve.

INGREDIENTS

  • 4 slices of crustless white bread
  • 150 ml milk 
  • 500 grams ricotta cheese
  • 100 grams freshly grated parmesan cheese
  • 3 eggs
  • ¼ teaspoon saffron threads or powder, optional
  • ½ teaspoon nutmeg
  • Salt and pepper, to taste

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