INGREDIENTS

INSTRUCTIONS

In a large heavy saucepan cook the spinach in the water clinging to the
leaves, covered, over moderate heat, stirring once or twice, for 3 to 4
minutes, or until it is wilted, refresh it under cold water, and drain it
well in a colander. Squeeze the spinach dry by handfuls and chop it fine.
In a heavy saucepan bring the water and the milk just to a boil with the
butter, stirring until the butter is melted, add the flour all at once, and
stir the mixture briskly with a wooden spatula until it pulls away from the
side of the pan and forms a ball. Cook the dough over moderate heat,
stirring, for 1 minute. Transfer the dough to a bowl and with an electric
mixer beat in the eggs, 1 at a time, beating well after each addition, the
salt, the pepper, the nutmeg, and the spinach.
Preheat the oven to 425F. Into a kettle of boiling salted water drop
walnut-size spoonfuls of the paste, about 10 at a time, and simmer them,
uncovered, for 5 minutes, or until they rise to the surface and are cooked
through. Transfer the gnocchi as they are cooked with a slotted spoon to a
large colander and let them drain well. Arrange the gnocchi in one layer in
a buttered 1 1/2- to 2-quart shallow grating dish or flame-proof baking
dish, drizzle the cream over them, and sprinkle them with the Parmesan and
salt and pepper to taste. Bake the gnocchi in the middle of the oven for 10
minutes and broil them under a hot broiler about 4 inches from the heat for
1 minute, or until they are browned lightly.
Serves 4 to 6.
Gourmet May 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: stripped, abused, assaulted, violated . . . for you”