Supposedly, an Italian priest was so fond of this recipe that one fateful day he ate so many of these Gnocchi that he choked to death, thus the name, “Strangled Priest” …more kitchen folklore!
4 T. butter or margarine
1 1/2 lb. fresh spinach or 20 oz. frozen spinach, thoroughly defrosted, cooked, squeezed of excess water and chopped
3/4 C. ricotta cheese
2 eggs, slightly beaten
6 T. flour
1/4 C. Parmesan cheese
Salt, pepper and nutmeg
Melt butter over moderate heat. Add chopped spinach and cook, stirring occasionally for 2 to 3 minutes. Add ricotta and cook, stirring 3 to 4 minutes longer.
Transfer the spinach-ricotta mixture to a large bowl and mix eggs, flour, Parmesan, salt, pepper and nutmeg. Place in refrigerator at least 1 hour or until quite firm. Bring water and salt to simmer over moderate heat. Flour hands lightly, pick up about 1 tablespoon of Gnocchi mixture and shape into a small ball. Gently drop into simmering water, cook uncovered for about 8 to 10 minutes. Drain and cover with butter sauce or tomato sauce. Add a lot of Parmesan cheese. Serves 4 to 6.