10 ounces fresh spinach
1/2 cup flour + for hands and board
1 egg
1/4 teaspoon salt / pepper
1/16 teaspoon or pinch of nutmeg
1/4 cup freshly grated parmigiano cheese or hard Italian cheese
- place hard cheese in food processor - spin till small pieces
- add spinach that has been wilted and strained to remove excess liquid
(i wilted in a pan then placed spinach into a strainer and pressed with a small bowl)
- spin the spinach
- add the egg, nutmeg, salt & pepper then spin
- remove the batter and start adding the flour / i add a little at a time till dough is a stiffer sticky consistency, add flour as you go till formable
- shape the mixture into balls and place on plate with parchment paper or ceramic plate with flour
-flour your hands and roll the gnocchi in a little flour and shape them into logs then pinch into desired ball size
(gnocchi in the above photo are .02oz very small)
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cooking or storing
1. place them in the fridge until you are ready to cook them later.
2. boil in salted water, rolling simmer cook for 2-5 minutes then remove
3. add cooked gnocchi to heated sauce and serve or reheat again later in a sauce in the over.
reheating:
- place gnocchi in a baking dish with sauce - i usually use a fresh red sauce
- bake to reheat everything 350F 15 minutes or 200F for an hour
Fresh red sauce:
(this is my quick red sauce)
4-6 fresh tomatoes
1/2 onion
3 cloves garlic
handful of basil
salt
- place all ingredients in a blendtec or equivalent equipment and blend till smooth
- add liquid to a castiron or other favorite pan and let it simmer for several minutes
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