Gnocchi Ricotta & Spinach

Here is the recipe:

Ingredients

• 250 g frozen spinach
• 250 g ricotta cheese
• 1 egg
• 50 g parmesan cheese
• 1/2 tsp salt
• A pinch nutmeg
• 250 g flour

Ingredients for sauce

• 50 g butter
• 50 g flour
• 50 g parmesan cheese
• 1/2 tsp salt
• Pink black pepper

Method

• We put the spinach in a large bowl and add the ricotta by mixing with a fork. Let’s break a egg and begin to mix, add the parmesan, the nutmeg and salt.
• We mix until a homogeneous compound is formed, then we begin to incorporate the flour.
• We continue to knead until we get a dough homogeneous that no longer sticks to the hands. Depending on
  how soft the ricotta is and how much water it contains spinach (even if squeezed) may be needed more flour, so we take the 250g as a base. Self we see that the dough is too sticky we add more flour little by little while continuing to mix. So roll out the dough with a rolling pin forming a sheet 2 cm thick.
• We cut the dough into strips and from each strip we get a loaf to be cut with a knife to form gnocchi.

We put the ricotta and spinach gnocchi to boil abundant salt water. Let’s melt some butter in a pan, add flour and parmesan cheese salt and black pepper. Drain the gnocchi and sauté them in the pan for seconds, serve hot.