Italian Dumplings (Spinach-Cheese Gnocchi)

Ingredients

• 1 pint ricotta cheese
• 1 pkg 10 oz frozen chopped spinach
• ¼ cup grated Parmesan cheese
• 1 egg, lightly beaten
• ½ tsp nutmeg
• ⅜ cup 1/4 to 1/2 cup unseasoned bread crumbs
• salt and pepper
• flour
• melted butter

Method

1. Put the ricotta in a strainer over a bowl; let drain in the refrigerator 3 hours. Cook the spinach as directed. Drain well in a strainer and let cool, squeezing out as much liquid as possible.
2. In a mixing bowl put the spinach, add the ricotta and mix well. Add the Parmesan cheese, egg and nutmeg. Mix well; add the bread crumbs gradually and only enough so the mixture can be shaped into balls, but not too firm. Season with salt and pepper.
3. Form into 1-inch balls, roll in flour and place on wax paper. Sprinkle with flour.
4. Bring 2 quarts unsalted water to a boil and drop the balls a few at a time so as not to stop the water from boiling. When they rise to the top, boil 3 minutes longer, then remove with a slotted spoon to a serving dish.
5. Pour melted butter over all and add additional Parmesan cheese. Makes 6 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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