Spinach gnocci
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Fresh Spinach Cooked |
| & Drained & Chopped OR | ||
| 1 | pounds | Frozen Chopped Spinach |
| Thawed | ||
| ½ | pounds | Mozzarella Grated |
| 1½ | cup | Flour |
| 1 | cup | Grated Parmesan Cheese |
| 2 | Eggs Beaten | |
| Black Pepper | ||
| Freshly Grated Nutmeg | ||
| Extra Flour for Coating | ||
| A Little Butter | ||
| 2. | in | a Bowl, Mix Together the Mozzarella, Flour, Parmesan, Eggs & |
| 4. | To | Cook the Gnocchi, First Heat the oven To Low To Keep the |
Directions
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.
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.
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 Warmed Serving Dish, Dot With a Little Butter & Keep Them Warm While You Cook Another Batch.
8. When All the Gnocchi Are Done, Sprinkle With Grated Parmesan Cheese and Serve Immediately.