SPINACH and RICOTTA DUMPLINGS 2

03738 SPINACH and RICOTTA DUMPLINGS INGREDIENTS for 4 PEOPLE 100 g flour, 300 g ricotta, 1 Kg of fresh clean spinach, 6 tablespoons grated Grana Padano cheese, 3 eggs, 150 g butter, nutmeg, salt and pepper.

Boil the spinach in a little water and, when cooked, drain them and let them cool.

Then, strizzateli well and chop coarsely.

In a bowl mix and knead flour, ricotta, spinach, 4 tablespoons of Grana Padano cheese, eggs, salt, pepper and a pinch of nutmeg powder.

From this dough obtained many balls the size of a walnut, put them in flour and rotolandole in the palms of your hands floured give them a nice round shape.

Place hand on a surface dusted with flour.

Boil the gnocchi in boiling salted water: when will drain afloat with the help of a skimmer and place on a warm plate.

In a saucepan melt the butter.

Pour it on spolverizzandoli then gnocchi with cheese remained.

Serve immediately.