Spinach Ricotta Gnocchi

(*) The mass is calculated for medium eaters. With a mixed leaf salad it is enough as a meal for three to four people, as an entrée for four to six people. For large eaters, increase the mass by half.

Rinse the spinach thoroughly. Remove coarse stems. Drain the leaves in a sieve. Pluck the marjoram leaves from the stems. Sauté with the spinach in a small amount of butter, season lightly with salt, cover and toss over high heat until combined.

Pour into a colander and cool.

Squeeze the spinach well in the sieve, with the help of a ladle or by hand. Now chop it into small pieces.

Put the ricotta in a suitable bowl. Loosen with a fork. Add the yolks. Sift in the flour. Add spinach and Parmesan, and mix until wet but cohesive.

Season with enough freshly grated nutmeg and salt.

Dust one surface with flour. Place the gnocchi mixture in a piping bag fitted with a large, smooth nozzle mold. Squirt long strands onto the surface and cut into portions.

Or stretch a kitchen string diagonally across a roasting pan (attach to handles): When water boils underneath, pipe gnocchi directly into frying pan with piping bag – using kitchen string as cutting tool.

Draw rather than bubble gnocchi in the boiling salted water. When they rise to the surface, remove with a slotted spoon. Drain on kitchen roll.

For the s

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