Description: recipe taken from an old magazine "good cook", is the second time that prepares them to really like me and love me less, much less my mother and my brother, so read the ingredients and if you only read comes your mouth water (as in me and my love) you will enjoy for sure per4 Ingredients:
- 500g spinach
- 350g ricotta
- 3 eggs
- 40g parmesan
- nutmeg
- 1 liter of broth
- salt and pepper
- 50g flour
- 100g parmesan
- 150ml milk
- 2 egg
- 20g flour
- 30g butter
Procedure:
- Cook spinach, squeeze well and chop
- join the drained ricotta and one egg at a time
- mix well, season with salt and pepper, nutmeg
- then the flour little by time until the mixture is compacted
- form of dumplings round passed through the hands and laid them on a floured cloth
- to prepare the fondue pot, put in a Parmesan cheese, milk and butter
- place on low heat, stirring to dissolve, it must become creamy
- incorporate the egg yolks one at a time so they will not harden quickly
- flour to thicken slightly
- nutmeg and salt
- bring the broth to a boil
- pour the gnocchi a few at a time
- resume them when they come to the surface and place in a preheated pan
- remove water if you accumulated the dumplings and cover with hot melted cheese
- serve immediately ... can gratin with parmesan for 5 minutes
ones you see in the picture are a few changes:
- un solo uovo nell'impasto
- dosi della fonduta raddoppiate
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