| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Italian, Pasta, Cheese |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Fresh Spinach Cooked |
|
|
& Drained & Chopped OR |
| 1 |
lb |
Frozen Chopped Spinach |
|
|
Thawed |
| 1/2 |
lb |
Mozzarella Grated |
| 1 1/2 |
c |
Flour |
| 1 |
c |
Grated Parmesan Cheese |
| 2 |
|
Eggs Beaten |
|
|
Black Pepper |
|
|
Freshly Grated Nutmeg |
|
|
Extra Flour for Coating |
|
|
A Little Butter |
| 2. |
in |
a Bowl, Mix Together the Mozzarella, Flour, Parmesan, Eggs & |
| 4. |
To |
Cook the Gnocchi, First Heat the oven To Low To Keep the Gnocchi |
INSTRUCTIONS
1. Drain Spinach & Then Puree in a Processor. Put the Puree Into a
Saucepan & Dry It Over the Heat for a Minute. Remove from the Heat.
Spinach. Season With Pepper & Nutmeg. If the Mixture Is Very Soft, Put It
Into the Refrigerator To Firm Up for About 30 Min.
3. Roll Heaped Teaspoons Of the Mixture in a Little Flour. this Can Be
Done Ahead Of Time.
Warm AS They'Re Ready. Half-Fill a Large Saucepan With Lightly Salted
Water & Bring Just To a Boil.
5. Drop 6-8 Gnocchi Into the Water & Let Them Simmer Very Gently for
About 5-10 Min, until They Float To the Surface.
6. Make Sure the Water Does Not Get Beyond a Bare Simmer, & Remove the
Gnocchi as Soon as They Are Ready or They May Fall Apart.
7. Drain the Gnocchi Well, Then Put Them Into a Warmed Serving Dish, Dot
With a Little Butter & Keep Them Warm While You Cook Another Batch.
8. When All the Gnocchi Are Done, Sprinkle With Grated Parmesan Cheese
and Serve Immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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