Baked spinach gnocchi

Ingredients for 4 servings:

• 450 g leaf spinach, frozen
• 200 g ricotta
• 2 eggs
• 100 g butter
• 120 g flour
• Salt and pepper, black
• 1 tbsp oil
• 100 g Parmesan, freshly grated
• Nutmeg, freshly grated

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Place frozen spinach leaves in a sieve to thaw. Once thawed, squeeze the excess water out, then chop finely. Wrap the ricotta in a kitchen towel and squeeze the excess water out, then mash it with a fork. Heat 2 tablespoons of butter in a saucepan and sauté the spinach, stirring constantly, until dry. Stir in the ricotta and remove from the heat. Whisk the eggs and mix with the flour and about 30g of Parmesan cheese until smooth. Add the spinach and ricotta mixture, season with salt, pepper, and nutmeg, and mix thoroughly. Refrigerate the dough for about 45 minutes. Bring a large pot of salted water to a boil. Using floured hands or two teaspoons to test, form a walnut-sized dumpling and let it sit in the boiling water for about 5-6 minutes. If it starts to overcook, add a little more flour to the dough. Then form the gnocchi from the dough and let them cook in batches. They’re done when they float to the top. Meanwhile, preheat the oven to 250°C. Melt half of the remaining butter in an ovenproof casserole dish and add the olive oil. Remove the gnocchi from the pan, let them drain, and place them in the dish. Place the remaining butter in small pieces on top of the gnocchi and sprinkle with Parmesan cheese. Bake in the oven on the top rack until the cheese is melted. Preparation time: approximately 2 hours (including cooling time).