| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Fresh spinach, cooked, drained and chopped -or- |
| 2 | pk | (10-ounce) frozen spinach |
| 1/2 | ts | Salt |
| Some ground pepper | ||
| 1/8 | ts | Nutmeg |
| 1 | tb | Butter |
| 8 | oz | Ricotta cheese |
| 2 | Eggs | |
| 1 1/2 | oz | Parmesan cheese, grated |
| 3 | tb | Flour |
INSTRUCTIONS
>From James Beard's _Beard_on_Pasta (Alfred A. Knopf 1983): In saucepan, combine spinach, salt, pepper, nutmeg, butter and ricotta over low heat. Stir for 5 minutes to dry mixture out. Remove from heat and beat in eggs, parmesan cheese, and flour. Set dough aside to cool for 2 hours. Dust your hands and a board with flour. Pull off walnut-size pieces of dough and form cork-shaped croquettes. Roll each croquette in flour. When you have used up all of the dough, drop the gnocchi into *gently* simmering water. (Don't let the water boil or the gnocchi may fall apart.) When they rise to the surface of the water, they're done. Remove them with a slotted spoon. Put them in a buttered baking dish. Beard suggests pouring 1/2 cup melted butter over the gnocchi, sprinkling 1/2 grated parmesan on top, and heating in a 350 degree oven for 20 to 30 minutes. Posted to rec.food.recipes by Jessica Litman <[email protected]> on 1994b, .
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