SPINACH AND POTATO GNOCCHI

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* Exported from MasterCook *

 

SPINACH AND POTATO GNOCCHI

 

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Amount Measure Ingredient -- Preparation Method

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1 1/2 lb fresh spinach -- or 14 oz frozen leaf spinach

2 lb waxy potatoes -- scrubbed salt, to taste

2 cups flour -- (2 to 2 1/2)

1 egg

1 pinch grated nutmeg

1/4 cup butter

freshly grated Parmesan cheese -- to serve

 

Wash fresh spinach in several changes of cold water. Pull off any tough

stalks. Place in a large saucepan with only the water that is clinging to

the leaves. Cover the pan, and cook over moderate heat, stirring

occasionally,until the spinach is tender, about 5-8 minutes. Cook uncovered

for the last 2-3 minutes to boil off some of the water. Remove from the

heat. Drain.

 

Cook frozen spinach according to the instructions on the package. Spread the

spinach over a clean dish towel, roll it up and wring out all excess

moisture. Chop the spinach finely with a sharp knife.

 

Place the unpeeled potatoes in a large pan of salted water. Bring to a boil,

and cook until the potatoes are tender but not falling apart. Drain. Peel as

soon as possible, while the potatoes are still hot.

 

On a work surface spread out a layer of flour. Mash the hot potatoes with a

food mill, dropping them directly onto the flour. Add the spinach, and mix

lightly into the potatoes. Sprinkle with about half of the remaining flour

and mix in lightly.

 

Break the egg into the mixture, add the nutmeg, and knead lightly, drawing

in more flour as necessary. When the dough is light to the touch and no

longer moist or sticky it is ready to be rolled. Do not overwork or the

gnocchi will be heavy.

 

Divide the dough into 4 parts. On a lightly floured board form each into a

roll about 3/4 inch in diameter. Cut the rolls crosswise into pieces about

3/4 inch long.

 

Hold an ordinary table fork with long tines sideways, leaning on the board.

One by one press and roll the gnocchi lightly along the tines of the fork

towards the points, making ridges on one side, and a depression from your

thumb on the other. (I didn't do this step.)

 

Bring a large pan of water to a fast boil. Add salt and drop about half the

gnocchi in. They will sink to the bottom of the pan. When they rise to the

surface, after 3-4 minutes, the gnocchi are done. Scoop them out with a

large slotted spoon, and place in a warmed serving bowl. Keep warm while the

remaining gnocchi are boiling. As soon as they are cooked, toss the gnocchi

with the butter or a heated sauce, sprinkle with grated Parmesan, and serve.

Serves 6.

 

S(Internet Address):

" http://users.rcn.com/sue.interport/rfc/sue.html "

Copyright:

" The Ultimate Italian Cookbook, Carla Capalbo, Anness Publishing, Ltd,

1994) "

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Per Serving (excluding unknown items): 1541 Calories; 56g Fat (32.0%

calories from fat); 52g Protein; 215g Carbohydrate; 26g Dietary Fiber; 336mg

Cholesterol; 1081mg Sodium. Exchanges: 12 1/2 Grain(Starch); 1 Lean Meat; 5

Vegetable; 9 1/2 Fat.

 

NOTES : I used a single 10 oz block of frozen spinach. I added an extra egg.

I used a potato ricer for the potatoes.

 

Nutr. Assoc. : 0 0 0 0 0 0 0