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Spinach Gnocci
1.5 lb Fresh Spinach Cooked
& Drained & Chopped OR
1 lb Frozen Chopped Spinach
Thawed
1/2 lb Mozzarella Grated
1.5 c Flour
1 c Grated Parmesan Cheese
2 Eggs Beaten
Black Pepper
Freshly Grated Nutmeg
Extra Flour for Coating
A Little Butter
1.
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.
2.
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 Min.
3.
Roll Heaped Teaspoons Of the Mixture in a Little Flour.
this Can Be Done Ahead Of Time.
4.
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.
5.
Drop 6-8 Gnocchi Into the Water & Let Them Simmer Very Gently for About 5-10 Min, until They Float To the Surface.
6.
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.
7.
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.
8.
When All the Gnocchi Are Done, Sprinkle With Grated Parmesan Cheese and Serve Immediately.
Keywords: Italian, Cheese, dairy
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