Recipe - Jims Gnocchi Verdi

GNOCCHI INGREDIENTS
1 pound Fresh spinach
One half pound Ricotta or curd cheese
Salt to taste
Freshly ground pepper
One fourth teaspoon Grated Nutmeg (or more to
taste)
1 tablespoon Butter
2 Eggs, lightly beaten
6 tablespoon Grated Parmesan cheese
One half cup All purpose flour

TO SERVE
One fourth cup Butter Unsalted
One fourth cup Grated Parmesan cheese

Remove the stems from the spinach. Put the cleaned leaves into a stockpot
with a pinch of salt. Cover tightly and cook, without added waster, for 10
to 15 minutes or until tender. Drain well, then squeeze absolutely dry and
chop very fine.

Return to the pot, add the ricotta cheese, salt, pepper and nutmeg. Add
the butter. Sir together over a very low heat for 3 to 4 minutes until even
mixed and dry. Remove from the heat; beat in the eggs, Parmesan cheese and
flour, mixing thoroughly. Set aside in a cool place until firm.

Take a heaped tablespoon of the mixture and form into a ball using well
floured hands and a floured surface to sit them on.

Lower the balls a few at a time, into a pan of gently simmering salted
water. NOTE: Do not use a rolling boil, to keep the balls from falling
apart. When they rise to the top (45 minutes), remove using a slotted
spoon and drain on paper towels. Transfer to a wellbuttered shallow
ovenproof dish to keep hot in a warm oven.

When all are cooked, heat the butter until it begins to turn nut brown,
pour over the gnocci and sprinkle with Parmesan and more nutmeg. Serve at
once or leave in oven for up to 5 minutes before serving.

Serve with an antipasto salad and perhaps some garlic bread.

Source: Omalia Cooking School "Northern Italian Country Cuisine
Tuscany" by Melyssa Donaghy

Typos by Jim Kirk captain@iquest.net
Posted to MMRecipes Digest V4 #260 by Jim Kirk captain@iquest.net on Oct
02, 1997