Gnocchi

Easy, Simple, but Plain Looking

Gnocchi with potatoes is what people usually think of - the kind where each pillow is rolled with a fork.  This one is very quick, the fork design would melt out so it takes half the time of potato gnocchi.

1 lb ricotta cream

2 eggs

1 c grated cheese

1 c cooked spinach or chard chopped well and drained with garlic

salt and pepper

start with about 2 c all-purpose flour - add if more needed

In a bowl mix both cheese with spinach, salt and pepper.  Add eggs and mix well.  Slowly mix in flour until you can turn a slightly sticky dough on a board and gently knead to form a smooth dough.  

Roll in a snake and cut in consistent lengths so about 3/4 inch by 3/4 inch.  

Can freeze* at this stage or cook about 3.5 minutes in boiling salted water.  

*  To freeze put in single layer on a plate in the freezer.  After frozen scoop up and put into a plastic bag. This way the pieces do not stick together and it will be easier to portion our what you want to use.

We made brown butter and sage sauce for the gnocci - but pesto or tomato sauce would be wonderful too.