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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: In a large mixing bowl, combine spinach with 1/3 cup Parmesan, 1/4 cup
flour, ricotta, eggs, nutmeg, salt and pepper to taste. With the help of a
spoon, shape spinach mixture into ovals about the size of a walnut and roll
each one in remaining flour. Bring a pot of lightly salted water to a boil.
Drop gnocchi a few at a time into boiling water and cook until they float
to the surface. Drain in colander and arrange on serving dish. Pour melted
butter over gnocchi with remaining Parmesan and serve.
Source: Medford Mail Tribune, 18 October 1994 TYped by Katherine Smith
Kook-Net: The Shadow Zone IV - Stinson Beach, CA
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