«Gnocchi» Alla Puttanesca

Instructions

1. 1

   Wilt the spinach in a steamer for a few seconds. Wring dry, cool and chop.

2. 2

   In a bowl, combine the ricotta, eggs, Parmesan and nutmeg. Add the flour and stir to blend. Season with salt and pepper.

3. 3

   With two spoons, shape balls of about 10 ml (2 teaspoons) each and drop them on a well-floured work surface. Gently roll them in the flour.

4. 4

   Bring the broth to a boil. Add the dough balls, a dozen at a time, into the simmering broth. Cook for about 6 minutes. Remove from the broth and set aside.