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“You can make these ahead and put them in the oven just ahead of dinner but have them a little further away from the broiler so they warm through before browning. You can serve them as an entree or part of the main course. Great for a luncheon”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the chopped spinach, ricotta, half the parmesan.
  2. egg, salt, pepper& nutmeg.
  3. Mix well.
  4. Form the mixture into bantam hen size egg shapes, use a spoon and the palm of your hand to mold them.
  5. Roll lightly in the flour.
  6. Meanwhile get a large pan of lightly salted water to a boil.
  7. Drop in the gnocchi 3 or 4 at a time.
  8. simmer gently and when they rise to the top (1-2 min).
  9. remove and place in a well buttered oven proof dish.
  10. When all are cooked melt butter and pour over the gnocchi.
  11. Sprinkle with the remaining parmesan cheese.
  12. Broil for a few minutes until cheese is golden.
  13. Serve.

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