| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pasta | 8 | Servings | |
INGREDIENTS
| 1 | pk | (10-oz.) frozen Chopped spinach, thawed |
| 1 | c | Packed feta cheese, Crumbled |
| 1 | lg | Egg |
| 1 | Container (15-oz) ricotta Cheese | |
| 2 | c | Parmesan cheese, grated |
| 2 | c | All purpose flour (or more) |
| 1 | ts | Salt |
| 2 | c | Whipping cream |
| 6 | oz | Gorgonzola cheese, crumbled |
| Parmesan cheese, garnish |
INSTRUCTIONS
GNOCCHI SAUCE FOR GNOCCHI: Place spinach in kitchen towel and squeeze until very dry. Set aside. Blend feta and egg in processor until smooth. Add spinach and blend until smooth. Add ricotta and Parmensan; process to blend. Add 1 cup flour and salt; blend using on/off turns. Add one cup flour; blend using on/off turns. Flour large baking sheet. Turn out dough onto floured surface. Gently knead dough until smooth and firm, adding up to 1/4 cup more flour 1 tablespoon at a time if dough is too sticky, about 2 minutes. Roll out dough to 1/2- inch-thick square. Cut into 1-inch-wide strips. Roll each strip into 1/2- inch-diameter rope. Cut each rope into 1 1/4-inch-long pieces. Arrange on prepared sheet. Let stand at room temperature 2 hours to dry slightly. (Can be made 1 day ahead. Dust Gnocchi lightly with flour. Cover and chill.) Cook Gnocchi in large pot of boiling salted water until cooked through, about 10 minutes. Drain. FOR SAUCE: Combine cream and Gorgonzola in heavy large skillet. Stir over medium heat until cheese melts and sauce is smooth, about 5 minutes. Season to taste with salt and pepper. Add Gnocchi to sauce and simmer until Gnocchi are heated through and coated with sauce. Serve with Parmesan. Source: Bon Appetit "The Best of the Year" 1994 MM by TVGUY Posted to MM-Recipes Digest V4 #006 From: Bill Camarota <gfx4tv@acy.digex.net> Date: Sun, 5 Jan 1997 02:17:49 -0500 (EST)
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