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Spinach and Ricotta Gnocchi

These attractive green spinach and ricotta gnocchi originated in Tuscany where, confusingly, they were known as ravioli.

Source and licence

"Spinach and Ricotta Gnocchi" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Spinach_and_Ricotta_Gnocchi, revision 4515023), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Spinach_and_Ricotta_Gnocchi&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4515023

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Put the spinach, ricotta, and seasonings in a saucepan. Cook gently, stirring continuously, for 5 minutes.
  2. Turn off the heat, then beat in the eggs, 3 tbsp of the Parmesan, and the flour to make a dough.
  3. Chill the dough for at least 4 hours.
  4. Gently shape dough into small rounds and roll them in a very small amount of flour.
  5. Poach them in boiling water until they float to the surface. Drain and set aside.
  6. Toss the gnocchi with melted butter, and top with remaining Parmesan cheese.