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Prepare spinach: Blanch fresh spinach in boiling water for 1 minute. Drain and squeeze out excess water using a clean kitchen towel. Finely chop.
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Make gnocchi dough: In a large bowl, combine chopped spinach, ricotta, egg, Parmesan, salt, nutmeg, and pepper. Gradually add flour until a soft dough forms that’s not too sticky.
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Shape gnocchi: On a floured surface, divide the dough into 6 portions. Roll each into a rope about 3/4 inch (2cm) thick. Cut into 3/4 inch (2cm) pieces. Optional: roll over a gnocchi board or fork for ridges.
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Cook gnocchi: Bring a large pot of salted water to a boil. Cook gnocchi in batches – they’re done when they float to the surface (about 2-3 minutes). Remove with a slotted spoon.
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Finish dish: In a large skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds. Add cooked gnocchi and toss gently for 1-2 minutes.
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