"Gnocchi" Alla Puttanesca
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  • 5 cups (1.25 litres) fresh spinach, trimmed and washed
  • 1 container 300 g ricotta cheese
  • 3 eggs
  • 1/2 cup (125 ml) Parmigiano-Reggiano cheese, grated
  • 1 pinch nutmeg
  • 3/4 cup (180 ml) flour
  • Salt and pepper
  • 6 cups (1.5 litres) chicken or vegetable broth
  • Preparation
  • Wilt the spinach in a steamer for a few seconds. Wring dry, cool and chop.
  • In a bowl, combine the ricotta, eggs, Parmesan and nutmeg. Add the flour and stir to blend. Season with salt and pepper.
  • With two spoons, shape balls of about 10 ml (2 teaspoons) each and drop them on a well-floured work surface. Gently roll them in the flour.
  • Bring the broth to a boil. Add the dough balls, a dozen at a time, into the simmering broth. Cook for about 6 minutes. Remove from the broth and set aside.
  • Description
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