Title: GREEN GNOCCHI WITH CREAM SAUCE
Categories: Italian, Pasta, Sauces
Yield: 6 servings
--------------------------GNOCCHI--------------------------
1 lb Fresh spinach; washed and
- stems removed
2 tb Onion; finely chopped
3 tb Butter
1 lb Ricotta cheese
1 c Parmesan; freshly grated
1 Egg; lightly beaten
1/4 ts Nutmeg; freshly grated
Salt & Pepper to taste
1 c Flour
------------------------CREAM SAUCE------------------------
4 tb Butter
1 c Heavy cream
3/4 c Parmesan; freshly grated
Cook the spinach with just the water that clings to it
from cleaning. Cool. Squeeze as dry as possible with
hands and chop finely. Saute the spinach and onion in
the butter until soft. Transfer to a bowl. Stir in
ricotta, Parmesan, and egg. Mix well. Season with
nutmeg, salt and pepper. (You can mix in processor
before adding the flour). Stir in flour. The mixture
will be slightly sticky. Flour hands and shape
mixture into small balls, no larger than 3/4 inch in
diameter. Reflour hands whenever mixture begins to get
sticky. Dry on a floured baking tray. To freeze: place
in freezer on trays until firm. Transfer to plastic
bags to store.
Cream Sauce: Simmer butter and cream in a saucepan
over medium heat until thickened, about 20 to 30
minutes. Bring a large pot of salted water to a boil.
Drop in the gnocchi. Let the water return to a boil
and cook gnocchi until they float to the top. Remove
with a slotted spoon and place in a warmed bowl. Add
Cream Sauce and Parmesan cheese. Gently toss to coat
well. Serve immediately.
