Gnocchi Verde (Spinach Dumplings)
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Yield: Serves 4-6.
Spinach dumplings accompanied with a tomato and cream sauce that adds flavor as well as color. Serve as a side dish or as a meatless entrée, or for a typical multi-course Northern Italian meal, present as a first course.
Ingredients:
2 bags (12 ounces each) fresh spinach
2 tablespoons butter
3/4 cup ricotta cheese
2 eggs, beaten
6 tablespoons flour
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
Few grindings fresh black pepper
Few grindings fresh nutmeg
Tomato and Cream Sauce (recipe follows)
Instructions:
Wash spinach and remove tough stems. Plunge briefly into boiling water. Cook only until limp. Rinse with cold water. Drain, squeeze dry, and chop. Melt butter in a small skillet. Add spinach and cook until dry (it will begin to stick to the bottom of the pan). Blend in the ricotta cheese. Heat thoroughly and empty into a bowl. Stir in eggs, flour, Parmesan cheese, salt, pepper, and nutmeg. Cover with foil and chill until firm -- about 1 hour. Bring 6 quarts of salted water to a boil. Take spinach mixture up by tablespoonfuls and shape gently into balls. Roll in flour. Drop 5 or 6 at a time into the boiling water. Cook until they rise to the top and are slightly puffed. Remove with a slotted spoon and drain on paper toweling. Serve Gnocchi Verde with Tomato and Cream Sauce.
Tomato and Cream Sauce
Ingredients:
4 tablespoons butter
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery stalk, chopped
1 can (35 ounces) Italian tomatoes, drained and broken up
1/2 teaspoon salt
Few grindings of fresh black pepper
Pinch of sugar
1/2 cup heavy cream
Instructions:
Melt butter in a skillet. Cook onion, carrot, and celery until onion becomes translucent. Add tomatoes, salt, pepper, and sugar. Cover and cook over low heat until vegetables are tender. Puree through a food mill or use food processor. Return to heat and cook until thickened. Stir in cream. Heat thoroughly and serve over Spinach Dumplings. Makes about 4-1/2 cups.
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