INGREDIENTS

INSTRUCTIONS

Make sauce: In a 9- to 10-inch heavy skillet cook garlic and onion in oil
over moderately-low heat, stirring, until onion is softened. Add tomatoes
with reserved juice, wine and salt and pepper to taste and simmer,
uncovered, stirring occasionally, until thickened, 20 to 25 minutes. Make
gnocchi while sauce is cooking: In a small saucepan combine spinach with
1/2 cup water and simmer, covered, breaking up with a fork occasionally, 5
to 7 minutes. Drain spinach in a colander and rinse under cold water to
cool. Squeeze spinach in small handfuls until as dry as possible and chop
fine. In a 5-quart saucepan bring 4 quarts salted water to a boil for
cooking gnocchi. Set broiler rack about 4 inches from heat and preheat
broiler. In a bowl stir together spinach, ricotta, 1/3 cup Parmesan, egg
yolk, 2 tablespoons flour, nutmeg, and salt and pepper to taste until
combined well ( mixture will be very soft). With well-floured hands form
rounded tablespoons of mixture into logs about 2 inches long and 1 inch in
diameter (about 18) and transfer gnocchi as formed to a sheet of wax paper.
Working in 2 batches, carefully transfer gnocchi with a spatula to boiling
water and cook until they rise to the surface, about 2 minutes. Transfer
gnocchi as cooked with a slotted spoon to a buttered shallow baking dish
large enough to hold them in one layer and sprinkle with remaining 1/3 cup
Parmesan. Broil gnocchi until very hot and cheese is melted, 3 to 5
minutes. Serve gnocchi with tomato sauce. This recipe yields 2 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet
Magazine From the TV FOOD NETWORK - (Show # CL-E306 broadcast 05-30-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
12-03-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

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