Recipe - Gnocchi Verdi

G GRANAROLI (XBRG76A)
1 One half pound Fresh spinach
One fourth cup Unsalted butter
1 cup Ricotta
2 lg Eggs; lightly beaten
6 tablespoon Flour
1 cup Grated parmigiano cheese
One half teaspoon Salt
One half teaspoon Freshly ground pepper
1/8 teaspoon Fresh ground nutmeg; opt
One half cup Flour for hands
x Melted butter
x Grated cheese for topping

Wash, cook and drain spinach. Squeeze very dry and finely mince. Saute
spinach in One fourth cup butter 34 min. Turn down heat and add ricotta. Cook
stirring constantly 34 min. put in bowl and cool 10 min. Stir in eggs,
salt pepper and 1 cup cheese and nutmeg. Refrigerate at least 1 hour or
until mixture is very firm. When firm, shape little dumplings by hand into
11 One half " size balls. Cook One half at a time in salted boiling water until they
puff slightly and rise to the top. Scoop out and drain well. Place in a
shallow baking dish and drizzle with melted butter. Sprinkle with grated
cheese and broil until lightly browned and bubbly. This may be prepared 5
hours ahead of time and broiled just before serving. (wrv)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini