20 min, easy Sauté cleaned spinach in the frying pan with the clarified butter until the escaping liquid has completely evaporated. Chop spinach and mix with eggs, parmesan, flour and the ricotta, season with salt and pepper.
Form gnocchi from the mixture with two large spoons, roll in flour and make in salted water. Once the gnocchi rise to the surface, pull only briefly, then remove and drain.
Heat butter in a saucepan and brown a tiny bit. Serve spinach ricotta gnocchi with lightly browned butter and grated Parmesan cheese. Serve with green leaf salad.
Drink:
Our tip: Use young, tender spinach from the farmers market!
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