Gnocchi. Recipe for Italian cuisine

600 g spinach (fresh is best, but also the incised freezing fit, and even canned leaves)

150 g ricotta (which can be replaced with soft cheese)

100 g grated Parmesan cheese

2 eggs plus

1 yolk

100 g butter
Which oil to choose? we'll show

200 g flour

small onion

nutmeg (grated)

salt

black pepper (freshly ground nicer) - to taste

My spinach (or unfreezes), pour over boiling water and finely chop. Freezing more convenient, because it is already crumble, though, of course, lost the main pleasure - present themselves Mamma Italiana. Onions cut into fairly large (if there is no objection), fry in butter-thirds. Interfere portion of spinach, give cool. Then combine with mashed cottage cheese or ricotta and half the Parmesan. There also eggs and yolks, spices and - gradually - the flour, stirring until smooth dough state. Darling is obtained, greenbacks.

In a large saucepan, bring to a boil 2 liters of salt (a little) of water. Using two spoons (one recruit dough, cuts an extra second) form the oval gnocchi neatly and send them into the boiling water. Cook over medium heat until they float. And while they will gladly take a hot bath, Preheat the oven to 175 C. skimmer removed gnocchi, shifted in a baking dish (rim height should cover the gnocchi), laid out the remaining oil, spreading it evenly over the entire surface, and send for 5 minutes in an oven. Seized, sprinkled with parmesan cheese ... And to the table!