Summary

Ingredients

• 450 g spinach leaves, frozen
• 200 g ricotta
• 2 egg (s)
• 100 g butter
• 120 grams flour
• Salt and pepper, black
• 1 tablespoon oil
• 100 g parmesan, freshly rated
• Nutmeg, freshly grated

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Instructions

1. Place frozen spinach leaves in a colander to thaw. After defrosting, squeeze out well, then chop finely.
2. Wrap the ricotta in a kitchen towel and squeeze it well, then mash it with a fork.
3. Heat 2 tablespoons of butter in a saucepan and steam the spinach in it, stirring, until dry. Stir in the ricotta and remove the pan from the heat.
4. Whisk the eggs and mix with the flour and approx. 30 g Parmesan to a smooth mass. Add the spinach and ricotta mixture, season with salt, pepper and nutmeg and stir thoroughly. Put the dough in the fridge for about 45 minutes.
5. Bring plenty of salted water to the boil in a large saucepan. With floured hands or with two teaspoons, form a walnut-sized dumpling and let it steep in the boiling water for about 5 - 6 minutes. If it boils over, some more flour has to be kneaded into the dough. Then shape the gnocchi out of the dough and let it cook in portions. They are ready when they swim upstairs.
6. In the meantime, preheat the oven to 250 °. Melt half of the remaining butter in an ovenproof baking dish and add the olive oil. Lift the gnocchi out of the pot, drain and place in the pan. Place the remaining butter in small flakes on the gnocchi and sprinkle everything with the parmesan. Baked in the oven on the top shelf until the cheese has melted.
7. Prep time: 2 hours (with cooling time)