These are a little labor intensive, but well worth it. They are the lightest Gnocchi you have ever had.

Ingredients:

• 1 Tab onion, finely chopped
• 2 Tab butter
• 2 Tab Mortadella, Pancetta or unsmoked ham, finely chopped
• 10 oz spinach,frozen leaf (or 1 lb fresh)
• salt
• 3/4 c fresh ricotta
• 2/3 c flour
• 2 egg yolks
• 1 c Parmesan cheese, freshly grated.
• 1/4 tsp nutmeg
• 2 qt chicken broth

Directions:

1. Place chicken broth in large pot and heat to a boil.
2. Saute onion in butter until pale gold.
3. Add Mortadella and stir 3 – 4 times.
4. Add spinach and 1/4 tsp salt and saute for 5 -6 minutes, stirring frequently. (The spinach will absorb all the butter but it is not necessary to add more.)
5. Transfer mixture to mixing bowl.
6. Add the ricotta and flour, mixing thoroughly with a wooden spoon.  (Tradition!)
7. Add the egg yolks, cheese, and nutmeg.  Incorporate them thoroughly into the mixture with the spoon.
8. Taste and correct for salt.
9. Make small pellets out of the mixture, 1/2″ – 3/4″, shaping them quickly in the palm of your hand. (Smaller the better because they cook more quickly and stay softer.  When the mixture begins to stick to your hands, dust lightly with flour.
10. Drop gnocchi into boiling broth and cook for 3 – 4 minutes after the broth returns to boil.
11. Ladle into soup plates and serve with tomato and cream sauce.

Serves: 3 – 4

Source:  Bob Dell-Imagine