These delicate little dumplings are from Zia Lina, my dad’s middle sister. She makes a plain version too without the spinach that is equally delicious. She makes these for special occasions (usually when we come!) or even just a family meal. If you’re not a fan of spinach just omit it. <br /> <br />Ingredients: <br />1 large tub (11 oz/330 g) baby spinach, washed <br />1 tub (16 oz/475 g) ricotta cheese <br />1 egg <br />3 cups (750 mL) all-purpose flour (approx.) <br />1/2 tsp (2 mL) salt <br /> <br />Method: <br />In a large skillet, cover and cook spinach over medium heat for about 5 minutes. <br />Drain and squeeze spinach well. <br />Chop spinach; set aside. <br /> <br />In large bowl, whisk together ricotta, eggs and spinach. <br />Gradually stir in 2-1/2 cups (625 mL) of the flour and salt with wooden spoon until soft dough forms. <br />Place dough on floured surface and knead in remaining flour for 5 minutes to form smooth dough. <br /> <br />Divide dough into 8 pieces; roll each into long thin strands. <br />Cut into about 36 - 1” (2.5 cm) pieces. <br />Roll each piece across tines of a fork or gnocchi paddle or basket. <br />Place in single layer on floured baking sheet. <br />Repeat with remaining dough. <br />Place in freezer until firm, about 2 hours. <br /> <br />Makes about 2 lbs (1 kg), enough for 4 to 6 servings. <br /> <br />To cook gnocchi: <br />In large pot of boiling salted water, cook gnocchi for about 8 minutes or until they float to the top and are tender throughout. <br />Drain with slotted spoon, toss with sauce. <br /> <br />Tip: You can substitute 2-5 oz/142 g tubs of spinach or about 16 cups (4 L) of lightly packed baby spinach.
