INGREDIENTS

INSTRUCTIONS

Put the potatoes in a pot with the water. Bring the water to a boil and
cook the potatoes at a strong simmer for 20 minutes or until tender. Drain
the water from the pot and let the potatoes cool for only a few minutes
before you begin to pull the skins from the potatoes. Discard the potato
skins and, while still hot, pass the potatoes through a ricer into a bowl.
To the riced potatoes add the spinach and mix well. Add the eggs, one at a
time, and incorporate well. Add the flour in two stages so that only the
amount that is necessary will be used to bind the potato. Add the second
half of the flour (and have some additional flour available if necessary)
and mix well to form a dough. Divide the dough in half, and on a floured
work surface, roll the first half of dough into a log 1-inch thick. Cut the
log into 1/2-inch thick round pieces. Lay the pieces out, and with the back
of a fork or your thumb, make an indentation on one side. Set aside and
refrigerate until needed. Cook as you would pasta in several quarts of
boiling water for 10 to 15 seconds. They cook very quickly and are cooked
when they float to the surface. Heat the butter in a saucepan, add the
poppy seeds and pour over the gnocchi in a large serving bowl. This recipe
yields 4 to 6 servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B02 broadcast 05-11-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-10-1997
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

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