Gnocchi aux Épinards

Name: Gnocchi aux Épinards (Gnocchi with Spinach)
Yield: Serves 5–6
Cuisine: French
Ingredients: 1¾ cups ricotta cheese; a handful of sorrel leaves; 1 lb fresh spinach or 8 oz frozen leaf spinach; salt, freshly ground pepper; ¼ teaspoon grated nutmeg; ½ cup grated Parmesan cheese; 2 egg yolks; 1 tablespoon coriander (cilantro) leaves, snipped into pieces; 4 tablespoons unsalted butter, melted; 4 cup all-purpose flour

Gnocchi with Spinach

Preparation info

Serves
5–6

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

Bright green Provençal gnocchi – airy little dumplings flavored with spinach and sorrel – flecked with fresh coriander and served with sweet butter and freshly grated Parmesan cheese make an appetizing first course or they can be served as a main dish.

Ingredients

1 lb fresh spinach or 8 oz frozen leaf spinach
a handful

Europe
France
Starter
Main course
Provence
Mediterranean
Vegetarian

Method

Wash the spinach and place in a saucepan. Cook for 6–8 minutes or until tender in the small amount of water clinging to the leaves after washing. Cook frozen spinach according to the instructions given on the package.

Puree the spinach, then return to the pan, add the sorrel and stir over high heat until the sorrel is cooked and all the liquid from the spinach has evaporated. Remove fro