James Peterson's Spinach Gnocchi

Name: James Peterson's Spinach Gnocchi
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 3 extra larges eggs; 1 teaspoon finely chopped fresh sage; 1 pinch Small freshly grated nutmeg; 3 Tbsps melted butter or extra-virgin olive oil; 355 milliliters freshly grated Parmigiano-Reggiano cheese; 1 pinch Large pepper; 118 milliliters ricotta cheese; 1 Tbsp salt; 680 grams spinach

The recipe James Peterson's Spinach Gnocchi could satisfy your Mediterranean craving in about 1 hour. Watching your figure? This gluten free, primal, and דל פחמימות, recipe has 381 calories, 26g of protein, and 28g of fat per serving. This recipe serves 4. This recipe covers 37% of your daily requirements of vitamins and minerals. If you have eggs, olive oil, pepper, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It works well as a main course.

Instructions

Wilt spinach in large pot.

Ingredients you will need

Spinach

Equipment you will use

Pot

Drain and firmly squeeze cooked spinach in your hands to ring out any water.

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Spinach

Water

Put the spinach in a food processor with ricotta, eggs, 1 cup flour, and Parmesan. Purée for about 1 minute.

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Parmesan

Ricotta Cheese

Spinach

All Purpose Flour

Egg

Equipment you will use

Food Processor

Transfer the dough to a large bowl and work in remaining 2 cups flour, sage, salt, pepper, and nutmeg.

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Nutmeg

Pepper

Dough

All Purpose Flour

Sage

Salt

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Bowl

Add additional flour if necessary to keep the dough from sticking to your fingers.

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Dough

All Purpose Flour

Roll the dough out into five rolls, each about 15 inches long and 3/4-inch thick.

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Dough

Roll

Cut the dough into 3/4-inch pellets (you should get about twenty pellets per roll).

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Dough

Roll

Transfer pellets to a sheet pan well dusted with flour.

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All Purpose Flour

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Frying Pan

Poach the pellets in a large skillet fitted with simmering water for about 7 minutes. LIft the gnocchi out with a slotted spoon or skimmer and transfer them to a bowl with melted butter in it. Toss them in the bowl to keep them from sticking. (Gnocchi can be cooked ahead and kept in the refrigerator for several days.) Simmer and toss the cooked gnocchi in hot sauce or bake them in a gratin.

Ingredients you will need

Hot Sauce