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Light, little clouds, these gnocchi are fluffy, cheesy and delicious.
Preheat your oven to 350ºF. Boil some water for your spinach. Be sure to cut the stems off. Add the spinach to the boiling water and cook for 1 minute. Remove from the water and put it in ice water to stop the cooking. Make sure to drain and squeeze the spinach, you do not want it wet! Chop the spinach very fine.
Put the spinach in a nice big bowl. Add the ricotta, 4 tablespoons Parmesan, egg yolks, and a couple of pinches of salt and some freshly ground black pepper. Mix well. Use 1 teaspoon of the mixture and shape the gnocchi gently in your hands until they are the usual shape of gnocchi.
Butter a casserole dish, lay all the gnocchi in it, and dress it with a sprinkling of the remaining Parmesan. Cook at 350ºF for about 20 minutes. I like to finish my gnocchi by lightly tossing them in a skillet with butter, sage and a dash of cream. Enjoy!
Note: You can fry some sage leaves till crisp in butter to garnish, if you like.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!