40 minutes | Serves 4
I was excited to introduce Oliver to spinach gnocchi because this was the dish my brother and I requested as our birthday meals as kids. Life is too short and precious to only eat this dish once a year.
16 oz package of frozen chopped spinach, thawed and water removed
1/2 cup of whole milk
1/2 cup of parmesan cheese plus more for garnish
1 & 1/4 cup of all purpose flour
1/2 teaspoon of nutmeg
1/2 teaspoon of salt
1/4 teaspoon of pepper
8 tablespoons of butter
Place a large pot of salted water to boil. Use fine strainer to remove excess water from thawed spinach. Place spinach in a large mixing bowl. Add all the other ingredients and stir until well incorporated. Once water boils, scoop out each individual gnocchi by using a small metal spoon about teaspoon size. Fill the spoon about 3/4 full by running the edge of the spoon along the inside of the bowl to get the batter to separate. Drop each individual gnocchi into the water, one at a time. If the batter falls apart in the initial contact with the water, then add a little more flour and try again (conditions vary such as humidity etc). Once you get in a grove and the gnocchi begin to float to the surface, allow them 5 additional minutes to cook and then skim the top of the pot to remove. Place the cooked gnocchi aside in a serving bowl and continue this process of dropping gnocchi batter in the water and skimming the cooked ones out. When you are nearly finished, place the butter in a frying pan on low heat and allowed it to brown. Butter will begin to foam and turn golden. Allow to cook 1 additional minute, making sure that it does not burn. Poor butter over the gnocchi and add a generous amount of additional parmesan cheese. Stir together and serve.