Cookbook:Spinach and Ricotta Gnocchi

These attractive green spinach and ricotta gnocchi originated in Tuscany where, confusingly, they were known as ravioli.

Ingredients

 * 12 oz cooked spinach, well drained and finely chopped
 * 1 container (8 oz) ricotta, mashed until smooth
 * Salt
 * Pepper
 * Nutmeg
 * 2 eggs
 * 1 cup freshly-grated Parmesan cheese
 * 3 tbsp flour
 * 5 tbsp butter, melted

Procedure

 * 1) Put the spinach, ricotta, and seasonings in a saucepan. Cook gently, stirring continuously, for 5 minutes.
 * 2) Turn off the heat, then beat in the eggs, 3 tbsp of the Parmesan, and the flour to make a dough.
 * 3) Chill the dough for at least 4 hours.
 * 4) Gently shape dough into small rounds and roll them in a very small amount of flour.
 * 5) Poach them in boiling water until they float to the surface. Drain and set aside.
 * 6) Toss the gnocchi with melted butter, and top with remaining Parmesan cheese.