Gnocchi Verdi

Preparation info
  • Serves


    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 2 pounds spinach
    • butter
    • salt and freshly ground black pepper
    • ½


    Wash spinach leaves in several changes of water, removing yellowed or damaged leaves. Drain thoroughly. Put leaves in a thick-bottomed saucepan with 4 tablespoons butter and season to taste with salt and freshly ground black pepper. Simmer gently, stirring constantly, until spinach is soft and tende