Boil the spinach (or use pre-boiled spinach, in which case you will need 3 large balls) and chop them finely
Put everything in a bowl and add the ricotta, eggs, a handful of Parmesan, 2 tablespoons of flour, salt, pepper, and a teaspoon of nutmeg
Mix the dough well, then make balls the size of a walnut, using flour to help
In a very large pot, bring the broth to a boil and drop in the gnocchi one at a time
Cook them for about 5 minutes
Serve them either in broth or dry with melted butter and sage or with tomato sauce
For those who like it, add a bit of pecorino
Pan
Grater
Italia, Toscana
| Energy (kcal) | 115.09 |
| Carbohydrates (g) | 4.51 |
| of which Sugars (g) | 1.69 |
| Fat (g) | 6.97 |
| of which Saturates (g) | 4.06 |
| Protein (g) | 8.27 |
| Fiber (g) | 1.22 |
| Sale (g) | 0.13 |
