Toscana Gnocchi Recipe

From Dorothy McNett's Recipe Book.

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Toscana Gnocchi

From Dorothy McNett's recipes at Made with fresh Swiss chard or spinach, these are so easy and so rewarding to eat! Make them up to 1 day in advance and refrigerate. Simply reheat when ready to serve.

1 pound Swiss chard leaves or spinach ((6 - 8 cups raw leaves)
1 1/4 cups ricotta
1 cup unbleached all purpose flour
1 teaspoon ground nutmeg
1 cup grated Parmesan or Tuscan Pecorino cheese, divided
3 egg yolks
1/4 - 1/2 teaspoon salt
freshly ground pepper

2-3 tablespoons flour, for mixing and shaping
1/4 cup unsalted butter, melted

Wash chard or spinach, removing very large large stalks. Tear leaves into small pieces. You will have about 6 - 8 cups or so of leaves. Place in glass or ceramic batter bowl.. Cook in microwave 1-2 minutes, or until wilted. Allow to cool a few minutes, and then add the ricotta, flour, nutmeg, 1/2 cup of the cheese, egg yolks, salt and pepper. Blend well. With floured hands, shape the mixture into little ovals about 2 inches in length. Place in a single layer on a floured surface. Bring a large pot of water to a full boil, adding a pinch of salt. Working in batches, cook the gnocchi until they come to the surface and float. Using a slotted spoon or mesh strainer, remove and place on a platter. Continue with remaining gnocchi. Melt the butter and sprinkle over the gnocchi and sprinkle on the remaining 1/2 cup of cheese. Serve immediately.

Recipe created 2012-09-30.

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