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Gnocchi di Ricotta

ingredients

350 g spinach puree
350 g Ricotta cheese
125 g grated Parmesan cheese
5 eggs
salt, pepper, nutmeg
flour

method

1. Combine 350 g spinach puree with 350 g Ricotta cheese, 125 g grated Parmesan cheese, 5 eggs, salt, pepper, nutmeg and sufficient flour to make a soft mixture.

2. Form into croquette shapes and cook in simmering salted water for 5 minutes.

3. Place in an earthenware dish, sprinkle with oil and grated Gruyere or Parmesan cheese and gratinate under a salamander grill.

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