Gnocchi Verde
Per serving
This recipe comes from the Railroad Cafe in Humble, Texas ( pronounced "Umble"- don't ask me why). It was in an October 2004 food section of the Houston Chronicle. You can keep these spinach dumplings in the refrigerator- just heat and serve with butter and grated Parmesan cheese or your favorite marinara sauce. They freeze well too!
Ingredients
Step-by-step instructions
- 1
Preheat oven to 350 degrees.
- 2
Cook spinach.(An easy way is to microwave washed, lightly dampened spinach 1 minute at a time, stir and microwave another minute if necessary). Chill spinach.
- 3
Put ricotta cheese in a sieve to drain away all excess liquid.
- 4
Completely squeeze all water out of cooled spinach (press in a colander, then squeeze through a clean kitchen towel) to achieve 2 cups tightly packed, squeeze-dried spinach.
- 5
Break spinach up in a mixing bowl.
- 6
Add salt, pepper,nutmeg, drained ricotta cheese, parmesan cheese, flour, eggs, and chilled butter and mix with a wooden spoon.
- 7
Transfer spinach mixture to a lightly greased baking pan.
- 8
Cover with foil and bake for 20 minutes.
- 9
Remove from oven and stir mixture in pan. Return to oven for another 25 minutes.
- 10
Remove from oven and stir again.
- 11
Cover and let sit for about 15 minutes to cool down.
- 12
When cool, put covered pan in refrigerator.
- 13
When mixture is cool enough to handle, roll into golf-ball-size dumplings in the palm of your hand.
- 14
Freeze until ready to serve or keep in the refrigerator for a few days.
- 15
To serve, reheat dumplings at 350 degrees for about 5 minutes or microwave on high for about 1 minute per dumpling.
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