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Spinach Gnocchi - What's cooking in Sally's kitchen
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blueberries4sal
blueberries4sal
blueberries4sal
Sat, Nov. 28th, 2009 09:37 am
Spinach Gnocchi


Part of Ben's welcome home feast. (made the night before)


Ingredients

* 1 cup whole milk ricotta, drained to remove excess moisture
* 1/2 lb spinach leaves, excess moisture removed
* 2/3 cup of grated parmesan cheese
* 9 tbsp butter
* 3 egg yolk beaten
* 7 tbsps all-purpose flour (more as needed for rolling)
* 3/4 teaspoon salt
* dash of ground pepper
* 1/4 teaspoon nutmeg
* 1/2 cup of grated parmesan (to top)

Directions


Cook spinach leaves in 3 tbsps on melted butter on med-hi heat, stirring until all moisture is gone. Puree the cooked spinach.

Combine ricotta, spinach, eggs, parmesan, salt, pepper, 7 tbsps on flour, and nutmeg in a bowl and mix thoroughly. Chill for at least 1/2 hour.

Scoop tbspns of the mixture and roll in flour, shaping into balls. Drop into a large pot of boiling salted water. Gnocchi will rise to the surface when done. Lift out on a slotted spoon and drain.

Brush a baking dish with melted butter, place gnocchi in one layer and brush with melted butter. Top with grated parmesan. Bake at 350º for 20 minutes. Serve.

4CommentReply

tuscendi
tuscendi
TuScendi
Sat, Nov. 28th, 2009 09:17 pm (UTC)

Another GORGEOUS dish. You're a wonder-worker. Your family is lucky.

You know me, I don't cook, don't like to cook, don't know how to cook. But I love (way too much) to eat and I greatly admire the culinary prowess of others.

I'm intrigued by this spinach gnocchi and I'm even thinking of trying to make it to serve my niblings when they come home this year for Christmas.

I read the instructions carefully but I'm puzzled about something. Forgive my ignorance, but here it is. You rolled them in flour before dropping them into the boiling salted water. I thought they'd come out looking like dumpings or something, you know, the spinach encased in a doughy sleeve that might crisp up in the oven. But in the photo of the finished product, all you can see is spinach and melted parmesan. I guess the question is, what happened to the flour?

When I looked up "gnocchi" (which I had to do because that's how ignorant I am), I came across a hilarious description that wasn't followed by any explanation: ". . . spinach gnocchi, called strangolapreti. This translates to "choke the priest."

Edited at 2009-11-28 09:19 pm (UTC)


ReplyThread
marstokyo
marstokyo
Mars Tokyo
Sat, Nov. 28th, 2009 10:38 pm (UTC)

Hah hah, well, gnocchi itself is a dough/pasta like dumpling. But this spinach gnocchi only has enough flour to bind it together (along with the egg yolks)-- When you scoop the mixture with a tablespoon, then roll in flour, you're really just making it lightly coated with flour so it's not so sticky, and so you can shape it into a ball. It's just a light coating of flour. That seems to boil off in the water and you're left with the spinach balls that have only a thin membrane of the flour coating.
They ARE yummy. Not hard to make. But I make a double recipe while I'm at it.


ReplyThread Parent
castleisland
castleisland
5150
Tue, Dec. 1st, 2009 12:12 am (UTC)

You use fresh Spinach or frozen? These look so good. I'm going to give them a try.


ReplyThread
marstokyo
marstokyo
Mars Tokyo
Tue, Dec. 1st, 2009 02:16 am (UTC)

Fresh Rinsed Spinach in the bag (not baby spinach)


ReplyThread Parent