Name: Spinach Gnocchi with Petit Fillet of Beef
Ingredients: 4 tb Olive oil; 1 lb Fresh spinach, cleaned,; steamed and chopped; 2 tb Minced shallots; 2 ts Minced garlic; Salt and pepper; 3/4 c Fresh Ricotta cheese; 2/3 c Flour; 2 Egg yolks; 1 c Grated Asiago cheese; 4 (6-ounce) petit beef fillets; Essence; 6 Fried spinach leaves; 1 tb Chopped chives

So when we call pain a problem, we claim we do not deserve it. We are even prepared to scuttle God to maintain our own innocence. We will say that God is not able to do what He would like, or He would never permit persons such as ourselves to suffer. That puffs up our egos and soothes our griefs at the same time. “How could God do this to me?” is at once an admission of pain and a soporific for it. It reduces our personal grief by eradicating the deity. Drastic medicine, indeed, that only a human ego, run wild, could possibly imagine.

John Gerstner

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Meats		New, Text, Import	1	Servings

INGREDIENTS

4	tb	Olive oil
1	lb	Fresh spinach, cleaned,; steamed and chopped
2	tb	Minced shallots
2	ts	Minced garlic
		Salt and pepper
3/4	c	Fresh Ricotta cheese
2/3	c	Flour
2		Egg yolks
1	c	Grated Asiago cheese
4		(6-ounce) petit beef fillets
		Essence
6		Fried spinach leaves
1	tb	Chopped chives

INSTRUCTIONS

Preheat the grill. Bring a pot of salted water up to a boil. In a saut_
pan, heat 2 tablespoons olive oil. When the oil is hot, add the spinach.
Saut_ the spinach for 2-3 minutes, or until the spinach has wilted. Add the
shallots and garlic. Saut_ for 1 minute. Season with salt and pepper.
Remove from the heat and turn into a bowl, allow to cool. Stir in the
ricotta and flour and mix until incorporated. Add the yolks and grated
cheese. Season with salt and pepper. Turn the dough out onto a floured
surface. Divide the dough into 2 pieces. Roll each piece out into a log
1-inch thick. Cut the dough into 1 inch pieces. Shape the dough using a
gnocchi dowl or fork. Drop the gnocchi, a few at a time, in the boiling
water. Cook the gnocchi for about 3 minutes. The gnocchi will float start
to float in the last minute of cooking. Remove from the water and drain
well. Repeat the process, once the water has come back up to a boil. Season
the fillet with the remaining olive oil and Essence. Place on the grill.
Cook for 3-4 minutes on each side for medium-rare.
Yield: 4 servings
Recipe By     :ESSENCE OF EMERIL SHOW#EE2397
Posted to MC-Recipe Digest V1 #303
Date: Fri, 15 Nov 1996 07:46:10 -0500
From: Meg Antczak <meginny@frontiernet.net>

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