1 bunch of spinach (use only the leaves)
1 tablespoon of olive oil
salt, black pepper, and nutmeg to taste
1 1/3 cup of ricotta cheese
3 eggs
5 tablespoons of all-purpose flour
1 cup of grated Parmesan cheese
1 tablespoon of chopped fresh parsley
1 clove of garlic, minced
Salsa verde
150 grams of butter
6 sprigs of fresh parsley
1 teaspoon of lemon zest
black pepper to taste
1 bunch of spinach (use only the leaves)
1 tablespoon of olive oil
salt, black pepper, and nutmeg to taste
1 1/3 cup of ricotta cheese
3 eggs
5 tablespoons of all-purpose flour
1 cup of grated Parmesan cheese
1 tablespoon of chopped fresh parsley
1 clove of garlic, minced
Salsa verde
150 grams of butter
6 sprigs of fresh parsley
1 teaspoon of lemon zest
black pepper to taste
This can be made ahead of time
Rinse and wash the spinach leaves
Cook only with the water from washing the leaves
Drain well and chop
Combine in a pan with olive oil, salt, black pepper, nutmeg, and ricotta cheese
Simmer over low heat, stirring until the mixture is dry and separates from the sides of the pan
Remove from heat and let cool slightly
Add eggs one at a time, mixing well
Add flour and finally Parmesan cheese
Refrigerate until ready to use, which can be made ahead of time
Sprinkle 1 cup of flour in a baking dish and use a spatula to shape the dough into gnocchi
Heat water with salt to a boil
Add the chopped parsley and olive oil
When boiling, add 8-10 dumplings at a time
Let it simmer for about 7 minutes before serving
Serve in a heated dish
Mole: combine all ingredients, simmer over low heat for a few minutes, and serve with gnocchi
Serves 4.
