| 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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