Spinach Ricotta Gnocchi

Name: Spinach Ricotta Gnocchi
Ingredients: 2 Tablespoons Butter, Plus Additional 2 Tablespoons Melted Butter To Drizzle On Top; 1/3 cups Onion, finely chopped; 1 package (10 Oz. Package) Frozen Spinach, Thawed And Drained Well; 1 whole Egg Yolk; 1/2 cups Ricotta Cheese, Low-fat Is Fine; 1/2 cups Grated Parmesan, Plus 1/3 Cup To Sprinkle On Top; 2 Tablespoons All-purpose Flour; 1/4 teaspoons Salt; 1 dash Ground Pepper; 1/3 cups Grated Parmesan

10 ingredients

3 steps

Ingredients

2 Tablespoons Butter, Plus Additional 2 Tablespoons Melted Butter To Drizzle On Top
1/3 cups Onion, finely chopped
1 package (10 Oz. Package) Frozen Spinach, Thawed And Drained Well
1 whole Egg Yolk
1/2 cups Ricotta Cheese, Low-fat Is Fine
1/2 cups Grated Parmesan, Plus 1/3 Cup To Sprinkle On Top
2 Tablespoons All-purpose Flour
1/4 teaspoons Salt
1 dash Ground Pepper
1/3 cups Grated Parmesan

Directions

1

Preheat oven to 425°F. Melt 2 tablespoons butter and saute onion until tender. Add spinach and cook for 3 minutes, combining thoroughly.
2

Transfer to a mixing bowl to cool slightly before adding egg yolk, ricotta, 1/2 cup parmesan, flour, salt and pepper.
3

Shape small egg shapes of the mixture, using approximately 1 tablespoonful per shape. Place in a baking dish and drizzle with the remaining melted butter. Bake for 15 to 20 minutes. Remove from the oven and sprinkle on the remaining 1/3 cup grated parmesan.