posted by Sue Freeman 06-10-98 8:18 PM
Spinach Gnocchi
2 pkgs frozen chopped spinach thawed and squeezed as dry as you can get it
(must be very dry squeeze til dry then squeeze with paper towels to get
last of it)
8 tablespoons butter
1 cup ricotta (use regular not the low fat)
7 tablespoon flour
1 cup grated parmsean cheese or romano cheese
2 eggs
1/2 tsp pepper and a few grindings of nutmeg
Cook the two 10 oz pkgs of spinach (that are squeezed as dry as you can
get them ) to get the rest of the moisture out of it.
Cook on medium heat stirring constantly. Add 2 tablespoons of butter and
cook til moisture is gone again. Add 1 cup ricotta cheese and cook for
approx. 4 minutes...mashing and mixing until completely incorporated.
(lighter version will be too watery)
Transfer spinach mixture to bowl and add 2 eggs that have been slightly
beaten. Add a little at a time stirring and mixing completely before adding
more. You don't want the eggs to scramble...so you are tempering them with
the spinach mixture. Add the flour, 1/2 cup parmesean cheese salt and
pepper and nutmeg. Mix thoroughly and chill for approx. 4 hours til
completely chilled and firm.
Bring water to a boil with l tablespoon salt thrown in. Flour your hands
and make 1 inch balls (a cookie scoop is perfect) and when all the gnocci
have been formed drop them GENTLY one by one in the boiling water.
Remember that once the gnocci goes in the temp is to be turned down so it
only simmers or the gnocci will fall apart. Cook til they are slightly puffed
and rise to the surface of the water. (5 to 8 minutes) With a slotted spoon
lift gnocci out of water and drain.
Butter a shallow baking dish or au gratin dish and arrange the gnocci in
one layer in the dish. Sprinkle with 4 tablespoons of butter and sprinkle
with remaining cheese. Finish off under a broiler until just slightly
golden. Serve hot.