| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Lifetime tv, Life5 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Fresh spinach; rinsed and stemmed |
| 2 |
tb |
Unsalted butter |
| 1 |
sm |
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 |
lg |
Eggs |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Freshly grated nutmeg |
| 1/4 |
ts |
Freshly ground pepper |
| 8 |
tb |
Unsalted butter |
| 6 |
|
Fresh sage leaves |
| 1 |
|
Pinches salt |
INSTRUCTIONS
GNOCCHI
SAGE BUTTER SAUCE
How to Prepare the Gnocchi:
1. 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.
2. 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.
3. Line 2 jelly-roll pans with wax paper.
4. 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.
5. 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.
6. 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:
1. In a small saucepan over low heat, melt the butter.
2. Add the sage leaves and salt. Cook until the butter is lightly browned,
4-6 minutes.
3. 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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