| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Italian, Pasta, Sauces |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh spinach, washed and |
|
|
stems removed |
| 2 |
T |
Onion, finely chopped |
| 3 |
T |
Butter |
| 1 |
lb |
Ricotta cheese |
| 1 |
c |
Parmesan, freshly grated |
| 1 |
|
Egg, lightly beaten |
| 1/4 |
t |
Nutmeg, freshly grated |
|
|
Salt & Pepper to taste |
| 1 |
c |
Flour |
| 4 |
T |
Butter |
| 1 |
c |
Heavy cream |
| 3/4 |
c |
Parmesan, freshly grated |
INSTRUCTIONS
Cook the spinach with just the water that clings to it from cleaning.
Cool. Squeeze as dry as possible with hands and chop finely. Saute the
spinach and onion in the butter until soft. Transfer to a bowl. Stir
in ricotta, Parmesan, and egg. Mix well. Season with nutmeg, salt
and pepper. (You can mix in processor before adding the flour). Stir
in flour. The mixture will be slightly sticky. Flour hands and shape
mixture into small balls, no larger than 3/4 inch in diameter. Reflour
hands whenever mixture begins to get sticky. Dry on a floured baking
tray. To freeze: place in freezer on trays until firm. Transfer to
plastic bags to store. Cream Sauce: Simmer butter and cream in a
saucepan over medium heat until thickened, about 20 to 30 minutes.
Bring a large pot of salted water to a boil. Drop in the gnocchi. Let
the water return to a boil and cook gnocchi until they float to the
top. Remove with a slotted spoon and place in a warmed bowl. Add
Cream Sauce and Parmesan cheese. Gently toss to coat well. Serve
immediately. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
A Message from our Provider:
“Practice Safe Sex: get Married and be faithful!”