Preparation:
1. Drain spinach and then puree in a processor. Put the puree into a saucepan and dry it over the heat for a minute. Remove from the heat.
2. In a Bowl, mix together the mozzarella, flour, parmesan, eggs and spinach. Season with pepper and nutmeg. If the mixture is very soft, put it into the refrigerator to firm up for about 30 minutes
3. Roll heaped teaspoons of the mixture in a little flour. This can be done ahead of time.
4. To cook the gnocchi, first heat the oven to low to keep the gnocchi warm as they’re ready. Half-fill a large saucepan with lightly salted water and bring just to a boil.
5. Drop 6-8 gnocchi into the water and let them simmer very gently for about 5-10 min, until they float to the surface.
6. Make sure the water does not get beyond a bare simmer, and remove the gnocchi as Soon as they are ready or they may fall apart.
7. Drain the gnocchi well, then put them into a warmed serving dish, dot with a little butter and keep them warm while you cook another batch.
8. When all the gnocchi are done, sprinkle with grated parmesan cheese and serve immediately. |
