Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Pasta
Cheese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pound Fresh spinach, cooked,
drained & chopped -OR-
1 pound Frozen chopped spinach,
thawed
1/2 pound Mozzarella, grated
1 1/2 cup Flour
1 cup Parmesan cheese, grated
2 Eggs, beaten
Black pepper
Nutmeg, freshly grated
Extra flour for coating
A little butter
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.
In a bowl, mix together the mozzarella, flour, parmesan, eggs &
spinach. Season with pepper & nutmeg. If the mixture is very soft,
put it into the refrigerator to firm up for about 30 minutes.
Roll heaped teaspoons of the mixture in a little flour. This can be
done ahead of time.
To cook the gnocchi, first heat the oven to low to keep the gnocchi
warm as they're ready. Half-fill a large saucepan with lightly
salted water & bring just to a boil.
Drop 6-8 gnocchi into the water & let them simmer very gently for
about 5-10 minutes, until they float to the surface.
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.
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.
When all the gnocchi are done, sprinkle with grated parmesan cheese
and serve immediately.
PRODIGY(R) interactive personal service
09/20/93 7:07 PM
