| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Sauce, Italian |
1 |
Servings |
INGREDIENTS
| 2 |
|
Garlic cloves; minced |
| 2/3 |
c |
Finely chopped onion |
| 2 |
tb |
Olive oil |
| 1 |
cn |
(28 oz) whole tomatoes; drained; reserving juice, and chopped |
| 1/2 |
c |
Dry red wine |
| 1 |
pk |
(10-oz) frozen chopped spinach |
| 2 |
c |
Whole milk ricotta |
| 1 1/3 |
c |
Freshly grated parmesan |
| 2 |
lg |
Egg yolks |
| 4 |
tb |
All-purpose flour; plus more for forming gnocchi |
|
|
Freshly grated nutmeg to; taste |
INSTRUCTIONS
FOR SAUCE
FOR GNOCCHI
Make sauce:
In a 9 to 10 inch heavy skillet cook garlic and onion 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 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, 2/3 cup Parmesan, yolks, 4
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 36) and transfer gnocchi as formed to a sheet of wax paper.
Working in 4 batches, carefully transfer gnocchi with a spatula to boiling
water and cook until they rise to 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 the remaining 2/3
cup of Parmesan. Broil gnocchi until very hot and cheese is melted, 3 to 5
minutes. Serve gnocchi with tomato sauce.
Yield: 4 servings
NOTES : Recipe courtesy Gourmet Magazine
Recipe by: Cooking Live Show #CL9043
Posted to MC-Recipe Digest by P&S Gruenwald <sitm@ne.infi.net> on Apr 01,
1998
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