Serious Eats - seriouseats.com

When I bought my SILVER SPOON and found this recipe I was delighted becasue it had the spinach gnocchi recipe I had lost. (Oddly enough, I first made the recipe when Rosita Missoni gave it to W magazine back in the days when it was a newspaper-sized publication, say, late 70s early 80s). Her suggested finish (and I made them this way) was to put the POACHED (never throw delicate morsels like these into boiling water!) gnocchi in a casserole, top with melted butter and chopped fresh sage, and bake until all were heated through again. I prefer them to potato gnocchi. Much lighter. Yum ...

That was an incredibly painful process. Following this recipe can only lead to failure. 2.25 pounds of spinach is a good double what you need for this recipe.

Once mixed, these things get super sticky, flour or no. What happens when you put them into a pot of boiling water? You get soup. Spinach, ricotta soup. I ended up baking them, miz_dj definitely has the right idea there.

I am disappointed by the editorial errors: where does the butter come in? Why is the procedure labeled the ingredients, as well?

I finished these in the butter in the oven with parmesan and served it with tomato sauce. SO good.

It's also easier when you roll the dough into a "snake" and pinch off the ends to toss in.

The versions I've sampled used chopped spinach and looked much lighter. More like this:

http://tinyurl.com/2j8wsk