Spinach Gnocci Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Fresh Spinach Cooked,
& Drained & Chopped OR,
1 lbs: Frozen Chopped Spinach,
Thawed,
1/2 lbs: Mozzarella Grated,
1 1/2 cup: Flour,
1 cup: 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,
Directions:
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 TheyRe 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.
Source from luhu.jp
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 TheyRe 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.
Source from luhu.jp