Recipe - Spinach And Ricotta Gnocchi

GNOCCHI
2 pound Fresh spinach; rinsed and
stemmed
2 tablespoon Unsalted butter
1 small Onion; finely chopped
One half cup Prosciutto; finely chopped
1 pound Fresh ricotta
1 One half cup Allpurpose flour; plus 2
tbsp.
1 One half cup Freshly grated parmigiano
reggiano
2 lg Eggs
One fourth teaspoon Salt
One fourth teaspoon Freshly grated nutmeg
One fourth teaspoon Freshly ground pepper

SAGE BUTTER SAUCE
8 tablespoon Unsalted butter
6 Fresh sage leaves
1 Pinches salt

How to Prepare the Gnocchi:

1. Put the spinach in a large pot over medium heat with just the water that
clings to the leaves. Cover and cook for 23 minutes, or until wilted and
tender. Drain and cool. Squeeze out as much water as possible. Finely chop
the spinach.

2. In a medium skillet over mediumlow heat, melt the butter. Add the onion
and cook until softened, about 5 minutes. Add the prosciutto and cook for
30 seconds. Stir in the chopped spinach. Transfer the mixture to a large
bowl.

3. Line 2 jellyroll pans with wax paper.

4. With a wooden spoon, beat in the ricotta, 1 One half cup of the flour, 1 cup
of the Parmigiano, the eggs, salt, nutmeg, and pepper. The mixture will be
soft.

5. Spread the remaining 2 Tbsp. flour on a dinner plate. Lightly flour your
hands and shape the gnocchi mixture into balls about Three fourths inch in diameter,
rolling them lightly in the flour. Put the gnocchi on the pans, cover, and
refrigerate for up to several hours until ready to cook.

6. Bring a large pot of cold water to a simmer and add salt. Don't let the
water boil or the gnocchi may break. Add the gnocchi in two batches,
dropping them in a few at a time to prevent sticking. After the gnocchi
rise to the surface, cook for 12 minutes more. Remove the gnocchi with a
slotted spoon or skimmer and transfer to a warm platter. Drizzle with the
sauce and sprinkle with the remaining Parmigiano.

How to Prepare the Sage Butter Sauce:

1. In a small saucepan over low heat, melt the butter.

2. Add the sage leaves and salt. Cook until the butter is lightly browned,
46 minutes.

3. Keep warm over very low heat.

Copyright credit: 1997 by Broadway Books, a division of Bantam, Doubleday,
Dell Publishing Group, Incup

© 1997 Lifetime Entertainment Services. All rights reserved.

MC formatted using MC Buster by Barb at PK

Converted by MM_Buster v2.0l.