Spinach Gnocchi

Malzemeler

• 3/4 cup grated parmesan cheese
• 2 cups part-skim ricotta cheese
• 1 demet spinach, stems removed
• 1 kase tomato sauce, canned
• 1/2 kase dried bread crumbs
• 1/4 kase all-purpose flour, extra
• 1/2 kase all-purpose flour, sifted

Talimatlar

1. Microwave or steam spinach until just wilted. Squeeze to remove excess water and chop finely.
2. Combine spinach, 1/2 cup of flour, cheeses and bread crumbs in a bowl.
3. Toss a tablespoon of mixture in extra flour and form into an oval. Repeat with remaining mixture to make 36 gnocchi.
4. Add gnocchi to a pot of simmering water and simmer, uncovered for 2 minutes. Gnocchi is cooked when it floats to surface.
5. Remove gnocchi from pan using a slotted spoon. Drain and keep warm.
6. Heat sauce in microwave.
7. Serve drizzled over gnocchi.
8. Note: to maximize flavor, choose small spinach leaves with a crisp texture. They should give off a sweet aroma, not a sour or musty odor.