| 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 <p01046@psilink.com> on 1994b,
.
A Message from our Provider:
“Man is surrounded by the wonders of God.”