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Ingredients
1 1/2 kg spinach
200g grated parmesan
150g flour
250g ricotta
2 beaten eggs
salt and pepper
for the sauce:
1/2 cream
150g gorgonzola
Puree the cooked spinach. Mix 100g parmesan, half the flour, ricotta, beaten
eggs, salt and pepper. With the help of a spoon, shape the gnocchi.
Toss in the remaining flour and cook in a pan of boiling water. Leave to cook
for 3 mins; when they rise to the surface remove with a slotted spoon and place
in an ovenproof dish greased with butter. Sprinkle over the remainder of the
parmesan and the following sauce: melt the mashed gongonzola together with the
cream. Pour this over the gnocchi and bake in the oven for 20 minutes. 