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Gnocchi Verdi

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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Dairy Italian Italian, Mrs. g, Vegetables, Main dish 1 Servings

INGREDIENTS

-G GRANAROLI (XBRG76A)
1 1/2 lb Fresh spinach
1/4 c Unsalted butter
1 c Ricotta
2 lg Eggs; lightly beaten
6 tb Flour
1 c Grated parmigiano cheese
1/2 ts Salt
1/2 ts Freshly ground pepper
1/8 ts Fresh ground nutmeg; opt
1/2 c Flour for hands
x Melted butter
x Grated cheese for topping

INSTRUCTIONS

Wash, cook and drain spinach. Squeeze very dry and finely mince. Saute
spinach in 1/4 cup butter 3-4 min. Turn down heat and add ricotta. Cook
stirring constantly 3-4 min. put in bowl and cool 10 min. Stir in eggs,
salt pepper and 1 cup cheese and nutmeg. Refrigerate at least 1 hour or
until mixture is very firm. When firm, shape little dumplings by hand into
1-1 1/2 " size balls. Cook 1/2 at a time in salted boiling water until they
puff slightly and rise to the top. Scoop out and drain well. Place in a
shallow baking dish and drizzle with melted butter. Sprinkle with grated
cheese and broil until lightly browned and bubbly. This may be prepared 5
hours ahead of time and broiled just before serving. (wrv)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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