| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Greek |
Tamara1 |
1 |
servings |
INGREDIENTS
| 1 |
kg |
Fresh spinach; washed well, dried |
|
|
; and stems removed |
| 5 |
tb |
Plain flour plus 1/4 cup flour; extra |
| 1/2 |
c |
Grated parmigiano cheese |
| 1 |
c |
Fresh ricotta cheese |
| 2 |
lg |
Eggs |
|
|
Salt and freshly ground pepper taste |
| 3 |
tb |
Olive oil |
| 1 |
kg |
Chopped tomatoes; (fresh or tinned) |
| 1/2 |
ts |
Krokos Greek red saffron threads* |
| 1/2 |
c |
Chopped Italian parsley |
| 1/2 |
c |
Black olives; (optional) |
|
|
Extra grated parmigiano cheese |
INSTRUCTIONS
FOR THE STEWED TOMATOES
Steam, microwave or saute the spinach until wilted, them squeeze all
excess moisture out of the leaves. Finely chop and place in a large
bowl. Add the 5 tablespoons flour, parmigiano cheese, ricotta cheese,
eggs and salt and pepper to taste. If the mixture seems particularly
moist, add a little more flour.
Bring a large pot of water to the boil and salt generously. Meanwhile,
shape the mixture into walnut sized balls or ovals and coat in extra
flour.
Set aside on a floured towel.
Meanwhile make the tomato sauce. Heat the olive oil in a saute pan
and add the tomatoes. Cook until the liquid evaporates a little, then
add chopped olives, parsley and crushed saffron threads. Add salt and
pepper to taste and mix well.
Boil the gnocchi a few at a time just until they rise to the surface
and place in individual oiled ovenproof ramekins. Spoon over enough
tomato sauce to cover, top with extra grated parmigiano cheese and
bake at 220c. for 10 minutes until bubbling. Serve immediately.
Converted by MC_Buster.
Per serving: 978 Calories (kcal); 63g Total Fat; (52% calories from
fat); 47g Protein; 82g Carbohydrate; 374mg Cholesterol; 1573mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 15 Vegetable; 0
Fruit;
10 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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“The art of love is God at work through you. #Wilferd A. Peterson”