Gnocchi Verde (Spinach and Ricotta Dumplings)

By lorik

Ingredients

• 4 tablespoons butter
• Two 10-ounce packages frozen chopped spinach, defrosted completely, squeezed dry of all moisture, and chopped very fine (about 1 1/2 cups), or 1 1/2 pounds fresh spinach, cooked, squeezed dry, and chopped
• 3/4 cup ricotta cheese
• 2 eggs, lightly beaten
• 6 tablespoons flour
• 3/4 cup freshly grated Parmesan, divided, plus more for serving
• 1/2 teaspoon plus 1 tablespoon salt, divided
• 1/2 teaspoon freshly ground pepper
• Pinch of ground nutmeg
• 4 tablespoons melted butter, divided
• Note: The blanched fresh spinach seems to work better, as you can never really get the frozen stuff dry enough. Just blanch for about 3 minutes, and put in the salad spinner.

Details

Servings 4
Adapted from food52.com

Preparation

Step 1

Melt the butter in a large skillet over medium heat. Add the spinach and cook, stirring constantly, for 2 to 3 minutes, or until almost all of the moisture has boiled away and the spinach starts to stick to the skillet.

Add the ricotta and cook, stirring, for 3 to 4 more minutes.

Transfer the spinach-ricotta mixture to a large mixing bowl and allow to cool. Use a rubber spatula to mix in eggs, flour*, 1/4 cup grated Parmesan,1/2 teaspoon salt, pepper, and nutmeg. Place in the refrigerator for 30 minutes to 1 hour, until the mixture is quite firm.

*Add more flour if necessary to make a workable mixture. Mixture will not stay together if it is too "creamy"

Flour your hands lightly and shape the chilled gnocchi into balls about 1 1/2 inches in diameter. This step can be done a day in advance, and you can store the gnocchi in the fridge overnight, or if making the same day, freeze the gnocchi for about 30 minutes before boiling.

Preheat the broiler and bring 6 to 8 quarts of water, seasoned with the remaining 1 tablespoon salt, to a boil over medium heat in a large pot. Drop the gnocchi gently into the simmering water and cook for 5 to 8 minutes, until they puff slightly and are somewhat firm. Lift them out of the water with a slotted spoon and transfer to a plate lined with a towel to dry.

Pour 2 tablespoons of the melted butter into a shallow, ovenproof dish and swirl it around to evenly distribute. Arrange the gnocchi in one layer across the bottom, leaving about 1/4 inch between each one. Dribble the remaining 2 tablespoons of butter over top, then sprinkle the gnocchi with the remaining 1/2 cup of cheese. Broil for about 3 minutes, until the cheese melts and is golden brown.

Serve at once, with additional grated cheese if desired.