Spinach Dumplings (Gnocchi Verdi) Gnocci

Ingredients for Spinach Dumplings (Gnocchi Verdi) Gnocci

Instructions for Spinach Dumplings (Gnocchi Verdi) Gnocci

To prepare the Spinach Dumplings (Gnocchi Verdi) Gnocci recipe, please follow these instructions:

In a thick-bottomed pan heated the butter and the thawed spinach turned into butter. Spinach steams now free from moisture. Ricotta cheese is poured in and the right bugs in 3-4 minutes the contents of the Pan in a large dish and pour over the letpiskede eggs added with 75 gr flour, parmesan, salt, pepper and nutmeg. It's all made in the fridge for about an hour until the gnocci-dough is firm and easy to handle. In a large pot boil salted water and boil. The hands rubbed with a little flour and roll buns of the corresponding to 1 tablespoon, these buns are cooked gently in the water for 5-8 minutes, until they raise quite easily. Dough balls are taken out of the boiling water with a slotted spoon. In a buttered buns, they shall be distributed onto ildfastfad with a little melted butter and bake in the oven for about 5 mins, the rest of the cheese sprinkled over and they "FRY" in the oven until cheese is melted ... gnicchi be served as hot as possible.