Preparation
- Defrost the frozen spinach, squeeze out and chop roughly.
- Beat one egg white until stiff.
- Mix the ricotta with the remaining eggs, flour, breadcrumbs and 100 g grated Parmesan.
- Fold in the spinach and season with salt and pepper.
- Finally, carefully fold in the stiffly beaten egg whites.
- Scoop out the gnocchi with two teaspoons, shape them and let them stand in boiling salted water for about 10 minutes.
- Serve with browned butter and remaining Parmesan.
