Spinach Gnocchi With Petit Fillet Of Beef

In the early 1990s, Americans spent annually twice as much on cut flowers as on overseas Protestant ministries, twice as much on women’s sheer hosiery, one and a half times as much on video games, one and a half times as much on pinball machines, slightly more on the lawn industry, about five times as much on pets, one and a half times as much on skin care, almost one and a half times as much on chewing gum, almost three times as much on swimming pools and accessories, approximately seven times as much on sweets, seventeen times as much on diets and diet-related products, twenty times as much on sports activities, approximately 26 times as much on soft drinks, and a staggering 140 times as much on legalized gambling activities.

Craig Blomberg

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

INGREDIENTS

4	T	Olive oil
1	lb	Fresh spinach, cleaned
		steamed and chopped
2	T	Minced shallots
2	t	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	T	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>

A Message from our Provider:

“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1728 Calories From Fat: 1013 Total Fat: 114.5g Cholesterol: 518.3mg Sodium: 3093.6mg Potassium: 1824.5mg Carbohydrates: 103.4g Fiber: 19.2g Sugar: 3.4g Protein: 82.3g