Recipe - Green Gnocchi With Cream Sauce

GNOCCHI
1 pound Fresh spinach; washed and
stems removed
2 tablespoon Onion; finely chopped
3 tablespoon Butter
1 pound Ricotta cheese
1 cup Parmesan; freshly grated
1 Egg; lightly beaten
One fourth teaspoon Nutmeg; freshly grated
Salt & Pepper to taste
1 cup Flour

CREAM SAUCE
4 tablespoon Butter
1 cup Heavy cream
Three fourths cup 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 Three fourths 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.

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