Gnocchi Verdi Spinach Dumplings Recipe

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These dumplings can be a very nice side dish.
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  • 2 packages spinach, frozen, chopped (10 ounce pkgs)
  • 8 tablespoons butter, divided
  • 1/2 cup ricotta cheese
  • 2 eggs, lightly beaten
  • 6 tablespoons flour
  • 1 cup grated Parmesan cheese, divided
  • 3 1/2 teaspoons salt, divided
  • 1/4 teaspoon pepper
  • 1 pinch nutmeg
Thoroughly defrost spinach, squeeze out of it as much liquid as you can.

In a large skillet melt 4 Tablespoons butter.

Add spinach and cook, stirring constantly until most of the moisture cooks away.

Add ricotta cheese and cook a little longer.

Transfer to a bowl. Mix in eggs, flour, 1/2 cup Parmesan cheese, 1/2 teaspoon salt, pepper and nutmeg. Refrigerate the mixture for 1 hour, or until it is quite firm.

Bring 6-8 quarts of water and 1 Tablespoon salt to a boil.

Pick up 1 Tablespoon of the chilled mixture at a time, shape into small balls, about 1 1/2 inches in diameter. Gently drop the balls into boiling water and cook uncovered for about 8 minutes, or until gnocchi puff slightly and somewhat firm to the touch. With a slotted spoon, lift the gnocchi out and set them on paper towels.

Put 4 Tablespoon melted butter in a baking pan, arrange the gnocchi in the pan, turning them to coat butter all over. Sprinkle the gnocchi with the remaining Parmesan cheese. Set under a broiler, heat until the cheese turns slightly golden.

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