Kay Roueche's Spinach Gnocchi

Ingredients

• 2 10-ounce packages frozen chopped spinach, defrosted
• 4 tablespoons melted butter
• ¾ cup ricotta cheese,drained of excess whey
• 2 eggs, lightly beaten
• 6 tablespoons flour
• ¾ cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• Pinch freshly grated nutmeg

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    188 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 10 grams protein; 80 milligrams cholesterol; 239 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Squeeze the spinach with your hands to remove as much moisture as possible. Place the spinach in a bowl, and add 2 tablespoons of the melted butter, the ricotta cheese and the eggs, and mix well. Stir in the flour and 1/4 cup of the Parmesan cheese. Season carefully to taste with salt and pepper, and add the nutmeg.
2. Cover and refrigerate for at least 1 hour.
3. Scoop up heaping teaspoons of the spinach mixture, and in the palms of your hands, roll the mixture into balls about 1 inch in diameter. Set them on a lightly floured surface.
4. Bring a large pot of salted water to a boil. Drop in the gnocchi, and boil gently for several minutes, until they rise to the surface.
5. Carefully drain the gnocchi, spread in a warm dish, and toss with the remaining 2 tablespoons butter. Sprinkle with the remaining 1/4 cup cheese and serve.