Title: Spinach Gnocchi
Categories: Pasta
Yield: 1 Servings

2	lb	Fresh spinach/2 10 oz pkg
		Frozen chopped spinach
1	lb	Ricotta
1	c	Freshly grated Parmesan
		Cheese
1		Egg, lightly beaten
1	c	Soft bread crumbs(2-3 slices
		Of bread)
2	tb	Flour
1/4	ts	Freshly grated nutmeg
		Salt and Pepper
1/2	c	Butter,melted

Thoroughly wash and drain the spinach. Cook in water that clings to the leaves to the leaves for 4 or 5 minutes. Squeeze all the water from the spinach and chop finely or blend for a few seconds in the blender. (If using frozen, cook according to the directions on the package.) Place the spinach in a bowl and mix in the ricotta, 1/2 the Parmesan cheese, bread crumbs, flour, nutmeg, and salt and pepper to taste.

In a large pot bring 6-8 quarts water and 1 tablespoon salt to simmer over moderate heat. Roll one tablespoon of the spinach mixture at a time between the floured palms of the hands into small cylinders. approximately 1 1/2 inches in length. Coat the gnochi lightly with flour and gently drop into the simmering salted water, a few at a time. Cook uncovered until the gnocchi rises to the surface of the water, then cook 1 minute langer. Lift the gnocchi ffrom the water with a slotted spoon onto a warm flameproof serving dish which has been lightly buttered on the bottom. Cover with the melted butter and sprinkle with the remaining Parmesan cheese. Place in the center of a preheated 400 degree oven for 3-4 minutes. Serve at once.

The California Heritage Cookbook, my gift from JuPhelps :>

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