Posted on May 28, 2004 11:38
Blanch for a minute, drain, squeeze out as much water as possible, then chop. In a bowl, mix 500g of dry ricotta (Brancourt's is good), the chopped spinach, 100g of finely grated parmesan, 4 eggs, a pinch of grated nutmeg, salt and pepper to taste. Using a little flour on your hands, shape each gnocchi into a "torpedo" about 5-6cm long and 2cm in diameter. In a large pot of salted water, poach the gnocchi for 3-4 minutes - they should rise to the surface when ready. Remove with a slotted spoon and drain well.See full recipeSource: The Sydney Morning Herald Saturday May 29, 2004