1/4 cup butter
2 10 oz. packa frozen spinach thawed and squeezed
dry
2/3 cup ricotta cheese
2 egg lightly beaten
1 cup Parmesan cheese
6 tablespoons flour
1/2 teaspoon salt
6 tablespoons butter melted
Instructions
Melt 1/4 cup butter in big skillet; add spinach, stirring constantly, until almost all remaining moisture is evaporated, about 3 minutes. Add ricotta, and cook, stirring constantly, about 3 minutes more. Transfer to a big bowl. Stir in egg, 1/2 cup Parmesan, flour and salt. Cover and refrigerate at least 30 minutes. In biggest pot, boil salted water. Flour hands; make tablespoon-sized gnocchi balls. Gently drop gnocchi into SIMMERING water; cook 5-8 minutes. Remove with slotted spoon and drain on paper towels. Coat bottom of baking dish with 1/4 cup melted butter. Arrange gnocchi in single layer. Drizzle with remaining butter and Parmesan. Bake at 400F for about 5 inutes, until cheese melts.
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Yields: 1 Serving
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