Total Time
1hr 15mins
Prep 1 hr
Cook 15 mins

When I'm having an 'Italian' cooking night, I love to make this. It was originally from an Australian Womens Weekly 'Italian' cook book. I've used both fresh & frozen spinach and works fine either way. This is great as a starter to an Italian meal or themed dinner. Serves 4 as a meal with a salad, herb or garlic bread or Serves 6 as an entrée (starter) to a main meal.

Directions

  1. FRESH SPINACH.
  2. Wash& dry spinach, remove white stalks.
  3. Cook Spinach with very little water, boiling in a saucepan with a tightly fitting lid for about 5 minutes Drain well- squeeze all liquid out.
  4. FROZEN SPINACH.
  5. Defrost, squeeze all the liquid out.
  6. Combine the spinach with ricotta cheese, half the grated parmesan cheese, egg, salt, pepper, and nutmeg in a bowl- mix well.
  7. Form mixture into balls or egg shape using a tablespoon and the palm of your hand to mould them.
  8. Roll gnocchi lightly in flour.
  9. Bring a large pan of salted water to the boil- lower the temperature to a gently rolling boil.
  10. Drop in gnocchi 3 or 4 at a time.
  11. Simmer gently until gnocchi rise to the surface, about 1 to 2 minutes.
  12. Remove from pan with slotted spoon.
  13. Arrange in well greased oven proof dish.
  14. Continue with the rest of the gnocchi 3 or 4 at a time, until there all done and in the oven proof dish.
  15. Melt butter and pour over gnocchi, sprinkle with remaining parmesan cheese.
  16. Place under moderately hot grill for a few minutes, until cheese turns golden brown.