Spinach And Ricotta Gnocchi
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Life5, Lifetime tv | 1 | Servings | |
INGREDIENTS
| 2 | lb | Fresh spinach, rinsed and |
| stemmed | ||
| 2 | T | Unsalted butter |
| 1 | Onion, finely chopped | |
| 1/2 | c | Prosciutto, finely chopped |
| 1 | lb | Fresh ricotta |
| 1 1/2 | c | All-purpose flour, plus 2 |
| tbsp. | ||
| 1 1/2 | c | Freshly grated parmigiano- |
| reggiano | ||
| 2 | Eggs | |
| 1/4 | t | Salt |
| 1/4 | t | Freshly grated nutmeg |
| 1/4 | t | Freshly ground pepper |
| 8 | T | Unsalted butter |
| 6 | Fresh sage leaves | |
| 1 | Pinches salt |
INSTRUCTIONS
How to Prepare the Gnocchi: Put the spinach in a large pot over medium heat with just the water that clings to the leaves. Cover and cook for 2-3 minutes, or until wilted and tender. Drain and cool. Squeeze out as much water as possible. Finely chop the spinach. In a medium skillet over medium-low heat, melt the butter. Add the onion and cook until softened, about 5 minutes. Add the prosciutto and cook for 30 seconds. Stir in the chopped spinach. Transfer the mixture to a large bowl. Line 2 jelly-roll pans with wax paper. With a wooden spoon, beat in the ricotta, 1 1/2 cup of the flour, 1 cup of the Parmigiano, the eggs, salt, nutmeg, and pepper. The mixture will be soft. Spread the remaining 2 Tbsp. flour on a dinner plate. Lightly flour your hands and shape the gnocchi mixture into balls about 3/4 inch in diameter, rolling them lightly in the flour. Put the gnocchi on the pans, cover, and refrigerate for up to several hours until ready to cook. Bring a large pot of cold water to a simmer and add salt. Don't let the water boil or the gnocchi may break. Add the gnocchi in two batches, dropping them in a few at a time to prevent sticking. After the gnocchi rise to the surface, cook for 1-2 minutes more. Remove the gnocchi with a slotted spoon or skimmer and transfer to a warm platter. Drizzle with the sauce and sprinkle with the remaining Parmigiano. How to Prepare the Sage Butter Sauce: In a small saucepan over low heat, melt the butter. Add the sage leaves and salt. Cook until the butter is lightly browned, 4-6 minutes. Keep warm over very low heat. Copyright credit: 1997 by Broadway Books, a division of Bantam, Doubleday, Dell Publishing Group, Incup © 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 7924
Calories From Fat: 5121
Total Fat: 578.6g
Cholesterol: 2528mg
Sodium: 21351.2mg
Potassium: 4369mg
Carbohydrates: 254.5g
Fiber: 40.1g
Sugar: 10.1g
Protein: 461.4g