Spinach gnocci

4 servings

Ingredients

Quantity Ingredient
1½ pounds Fresh Spinach Cooked
& Drained & Chopped OR
1 pounds Frozen Chopped Spinach
Thawed
½ pounds Mozzarella Grated
1½ cup Flour
1 cup Grated Parmesan Cheese
2 Eggs Beaten
Black Pepper
Freshly Grated Nutmeg
Extra Flour for Coating
A Little Butter
2.  in a Bowl, Mix Together the Mozzarella, Flour, Parmesan, Eggs &
4.  To Cook the Gnocchi, First Heat the oven To Low To Keep the

Directions

1. Drain Spinach & Then Puree in a Processor. Put the Puree Into a Saucepan & Dry It Over the Heat for a Minute. Remove from the Heat.

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.

Gnocchi Warm AS They'Re 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.

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