Ricotta-Spinach-Gnocchi

These gnocchi are not made from potato dough. The process of cooking is done much more quickly as no potatoes have to be cooked.

Ingredients

• 225 g deep-frozen leaf spinach, defrosted, or fresh spinach, blanched, chop coarsely
• 150 g ricotta
• 2 eggs
• 100 g flour
• 70 g LEIMER breadcrumbs
• 100 g parmesan cheese, finely grated
• a pinch each of salt, nutmeg, pepper
• garlic to taste
• 50 g nut butter (lightly browned butter)
• parmesan, coarsely grated

Cooking instructions

Stir all the ingredients together and season with salt, pepper and nutmeg (possibly a bit of garlic). Form small dumplings with 2 teaspoons. Let the gnocchi simmer in boiling salt water for about 10 minutes (do not allow to boil anymore). Garnish with browned butter and parmesan cheese flakes.

Our tips:

• Depending on the season, you can also mix finely chopped wild garlic or other aromatic herbs.
• When preparing the nut butter, put some leaves of fresh sage into the pan and serve with the gnocchi.
• Make the gnocchi on stock and freeze them on a tray. Then transfer the frozen gnocchi to a freezer plastic bag and take out and cook when needed.