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An easy to make version of this classic Italian delicacy.

1 very large bunch spinach
1 cup lowfat ricotta cheese
1 cup freshly grated Parmesan or Asiago cheese
2 T chopped parsley
1 scallion, chopped
1 T lemon juice
1 egg yolk
2 T all purpose flour
1/2 tsp. freshly grated nutmeg
1/4 tsp. salt
1/4 tsp. white pepper
extra flour for shaping gnocchi
1 cup shredded mozzarella cheese

Preheat oven to 350 degrees

Steam or cook spinach briefly until tender. Drain well and chop fine. You should have 1 generous cup. Thoroughly combine spinach, ricotta, Parmesan, parsley, scallion, lemon juice, egg yolk, flour, nutmeg, salt and pepper. Shape the mixture into little logs about 2 inches long and1 inch in diameter. If sticky, sprinkle them lightly with additional flour. Place on a waxed paper or parchment paper lined baking sheet.

Cook the gnocchi in batches by carefully dropping them a few at a time into a large pot of gently boiling water. When they are cooked they will rise to the top - this just takes several minutes. Transfer them with a slotted spoon to a greased baking dish, laying them side by side in a single layer. Sprinkle the mozzarella cheese over the top. Bake 10 minutes or until well heated through and lightly browned.

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 Renee's Cookbooks:

Recipes from a Kitchen Garden
More Recipes from a Kitchen Garden

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