Preheat oven to 350˚ F.
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 and 1 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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