| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Casseroles, Spinach |
4 |
Servings |
INGREDIENTS
| 2 |
pk |
Frozen spinach |
| 1 |
c |
Ricotta |
| 2 |
lg |
Eggs |
| 1 |
c |
Plus 3 tbsp. grated Parmesan cheese |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/8 |
ts |
Ground nutmeg |
|
|
Boiling salted water |
| 3 |
tb |
Butter |
INSTRUCTIONS
Cook spinach according to package directions. Drain well; let cool. Squeeze
spinach very dry. Chop spinach very fine; place in medium bowl. Stir in
ricotta cheese. Add eggs; mix well. Add 1/3 cup of the Parmesan cheese, 3
tablespoons of the flour, the salt, pepper and nutmeg; stir to mix very
well. Refrigerate covered 1 hour.
Spread remaining 1 cup flour in shallow baking pan. Press a heaping
tablespoon of spinach mixture between spoon and hand to for oval gnocchi;
place on flour. Repeat until all spinach mixture is used.
Roll gnocchi lightly in flour to coat evenly; discard excess flour. Slip 8
to 12 gnocchi into large kettle of boiling salted water; reduce heat to
medium. Cook uncovered until gnocchi are slightly puffed and medium firm to
the touch, about 5 minutes. Remove gnocchi with slotted spoon to paper
towel lined plate; then transfer immediately to greased flameproof shallow
baking dish. Reheat water to boiling. Continue cooking and drained gnocchi
in batches until all have been cooked. Arrange gnocchi so that they are in
single layer in baking dish.
Heat boiler. Melt butter in small saucepan. Spoon butter over gnocchi;
sprinkle with remaining 1/3 cup Parmesan cheese. Broil gnocchi, 5 inches
from heat source, until cheese topping is light brown, 2 to 3 minutes.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 24,
1998
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