Title: Spinach Gnocci
Categories: Italian Pasta Cheese
Yield: 4 Servings
| 1 1/2 | lb | Fresh Spinach Cooked & Drained & Chopped OR |
| 1 | lb | Frozen Chopped Spinach Thawed |
| 1/2 | lb | Mozzarella Grated |
| 1 1/2 | c | Flour |
| 1 | c | 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 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.