Spinach Gnocchi

By Reen

From "Simply Perfect Italian" 2005

Ingredients

• 3/4 c ricotta cheese
• 1 Tb butter
• 8 oz fresh spinach, tough stems removed and washed
• 1 1/4-1 1/2 c flour
• 1/4 c shredded fontina cheese
• 1 egg
• 1 tsp salt

Preparation

Step 1

Line small seive with double thickness of cheesecloth; place over bowl. Spoon ricotta into seive and let sit for an hour.
In large skillet, melt the butter. Add spinach; cook and stir 2-3 minuites or until wilted. Drain and squeeze out all excess water; finally chop.
Toss together spinach, ricotta, 1 1/4 c. flour, cheese, egg, salt and 1/4 tsp pepper; handle dough as little as possible.
Add additional flour if dough is sticky. On a lightly floured surface, roll dough with your hands into logs about 1-inch thick. (Flour your hands as neccessary to handle dough easily) Cut into 1 inch pieces; set aside.
Bring a large pot of salted water to roiling boil. Stir in gnocchi about 1/4 time, allowing water to quickly return to boiling. When gnocchi floats to the top, in about 1 minute, remove with a slotted spoon and place on a heated platter.

Serve your favorite sauce, they recommend Fontina-Walnut sauce.