Spinach Gnocci
cheese, pasta
1 1/2 pound fresh spinach cooked
& drained & chopped or
1 pound frozen chopped spinach
thawed
1/2 pound mozzarella grated
1 1/2 cup flour
1 cup grated parmesan cheese
2 eggs beaten
black pepper
freshly grated nutmeg
extra flour for coating
a little butter
1. Drain Spinach & Then Puree in a Processor. Put the Puree Into a Saucepan & Dry It Over the Heat for a Minute. Remove from the Heat. 2. in a Bowl, Mix Together the Mozzarella, Flour, Parmesan, Eggs & Spinach. Season With Pepper & Nutmeg. If the Mixture Is Very Soft, Put It Into the Refrigerator To Firm Up for About 30 Min. 3. Roll Heaped Teaspoons Of the Mixture in a Little Flour. this Can Be Done Ahead Of Time. 4. To Cook the Gnocchi, First Heat the oven To Low To Keep the Gnocchi Warm AS They'Re Ready. Half-Fill a Large Saucepan With Lightly Salted Water & Bring Just To a Boil. 5.Drop 6-8 Gnocchi Into the Water & Let Them Simmer Very Gently for About 5-10 Min, until They Float To the Surface. 6. Make Sure the Water Does Not Get Beyond a Bare Simmer, & Remove the Gnocchi as Soon as They Are Ready or They May Fall Apart. 7. Drain the Gnocchi Well, Then Put Them Into a WarmedServing Dish, Dot With a Little Butter & Keep Them Warm While You Cook Another Batch. 8. When All the Gnocchi Are Done, Sprinkle With Grated ParmesanCheese and Serve Immediately. PRODIGY(R) interactive personal service 09/20/93 7:07 PM
Yield: 4 servings
Preparation Time: 0:0
