Side Pannel
Jim's Gnocchi Verdi
Ingredients List
- ----------------------------GNOCCHI INGREDIENTS----------------------------
- 1 lb Fresh spinach
- 1/2 lb Ricotta or curd cheese
- Salt to taste
- Freshly ground pepper
- 1/4 ts Grated Nutmeg (or more to
- - taste)
- 1 tb Butter
- 2 Eggs, lightly beaten
- 6 tb Grated Parmesan cheese
- 1/2 c All purpose flour
Directions
TO SERVE
1/4 c Butter - Unsalted
1/4 c 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 (4-5 minutes), remove using a slotted
spoon and drain on paper towels. Transfer to a well-buttered 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.
1/4 c Butter - Unsalted
1/4 c 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 (4-5 minutes), remove using a slotted
spoon and drain on paper towels. Transfer to a well-buttered 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.
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