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Light and heavenly! Serve them as a main course with a green salad or as a side dish for an Italian style feast.

Gnocchi Verdi

Spinach pasta balls with butter-cream sauce.


1 pound fresh spinach

16 ounces ricotta cheese

1 cup freshly grated parmesan cheese

1 egg, lightly beaten

3/4 cup flour

1 tablespoon finely chopped onion

3 tablespoons butter

1/4 teaspoon nutmeg,

Salt and pepper

Butter and Cream Sauce:

1 cup heavy cream

4 tablespoons unsalted butter

1/2 cup parmesan cheese



1. Clean and cook the spinach. Cool, squeeze dry and chop finely. Sauté the spinach and onion in the butter. Transfer to a bowl and add the ricotta, Parmesan cheese, egg, flour, nutmeg, salt and pepper. Mix well and taste for seasonings.

2. Flour hands and shape the mixture into small pellets. They should be no larger than 3/4" in diameter. Reflour hands whenever the mixture becomes sticky. Place on floured sheets to dry.

3. Bring a large pot of salted water to the boil. Drop in the gnocchi and remove with a slotted spoon as they float to the top. Place in a warmed serving bowl containing the butter-cream sauce. Add 1/2 C. Parmesan cheese, and toss well, coating all the gnocchi. Serve with additional cheese on the side.

Cream Sauce:

Place the butter and cream in a saucepan and cook over a low flame until the butter melts and the cream thickens. This can take up to an hour or hour and 15 minutes on really low heat. This works best on a gas range where you can have a really low heat. Do not stir but rather swirl the mixture occasionally around in the pan. The mixture is done with it starts to turn brownish. Be careful at this point that you don't burn it. Stir in the little brown clumps that have started to form on the bottom and then add 1/2 cup freshly grated Parmesan cheese and salt and white pepper to taste.