Yield: 8 Servings
|1 pack||(10-oz.) frozen Chopped spinach, thawed|
|1 cup||Packed feta cheese, Crumbled|
|1 \N||Container (15-oz) ricotta Cheese|
|2 cups||Parmesan cheese, grated|
|2 cups||All purpose flour (or more)|
|2 cups||Whipping cream|
|6 ounces||Gorgonzola cheese, crumbled|
|\N \N||Parmesan cheese, garnish|
FOR GNOCCHI: Place spinach in kitchen towel and squeeze until very dry. Set aside. Blend feta and egg in processor until smooth. Add spinach and blend until smooth. Add ricotta and Parmensan; process to blend. Add 1 cup flour and salt; blend using on/off turns. Add one cup flour; blend using on/off turns.
Flour large baking sheet. Turn out dough onto floured surface. Gently knead dough until smooth and firm, adding up to ¼ cup more flour 1 tablespoon at a time if dough is too sticky, about 2 minutes. Roll out dough to ½- inch-thick square. Cut into 1-inch-wide strips. Roll each strip into ½- inch-diameter rope. Cut each rope into 1¼-inch-long pieces. Arrange on prepared sheet. Let stand at room temperature 2 hours to dry slightly. (Can be made 1 day ahead. Dust Gnocchi lightly with flour. Cover and chill.) Cook Gnocchi in large pot of boiling salted water until cooked through, about 10 minutes. Drain.
FOR SAUCE: Combine cream and Gorgonzola in heavy large skillet. Stir over medium heat until cheese melts and sauce is smooth, about 5 minutes. Season to taste with salt and pepper.
Add Gnocchi to sauce and simmer until Gnocchi are heated through and coated with sauce. Serve with Parmesan.
Source: Bon Appetit "The Best of the Year" 1994 MM by TVGUY
Posted to MM-Recipes Digest V4 #006 From: Bill Camarota <gfx4tv@...> Date: Sun, 5 Jan 1997 02:17:49 -0500 (EST)