*  Exported from  MasterCook  *
 
                               Spinach Gnocci
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Italian                          Pasta
                 Cheese
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  pound         Fresh Spinach Cooked
                         & Drained & Chopped OR
    1      pound         Frozen Chopped Spinach
                         Thawed
      1/2  pound         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 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
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.
 
   PRODIGY (R) interactive personal service         09/20/93         7:07 PM
 
 
 
                    - - - - - - - - - - - - - - - - - -