INGREDIENTS

INSTRUCTIONS

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)

A Message from our Provider:

“Don’t Wait For the Hearse to Take You to Church”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 725
Calories From Fat: 405
Total Fat: 46.5g
Cholesterol: 175.8mg
Sodium: 2004.4mg
Potassium: 310.1mg
Carbohydrates: 33g
Fiber: 1.9g
Sugar: 1.8g
Protein: 45g