>From James Beards _Beard_on_Pasta (Alfred A. Knopf 1983): In saucepan, combine spinach, salt, pepper, nutmeg, butter and ricotta over low heat. Stir for 5 minutes to dry mixture out. Remove from heat and beat in eggs, parmesan cheese, and flour. Set dough aside to cool for 2 hours. Dust your hands and a board with flour. Pull off walnut-size pieces of dough and form cork-shaped croquettes. Roll each croquette in flour. When you have used up all of the dough, drop the gnocchi into *gently* simmering water. (Dont let the water boil or the gnocchi may fall apart.) When they rise to the surface of the water, theyre done. Remove them with a slotted spoon. Put them in a buttered baking dish. Beard suggests pouring 1/2 cup melted butter over the gnocchi, sprinkling 1/2 grated parmesan on top, and heating in a 350 degree oven for 20 to 30 minutes. Posted to rec.food.recipes by Jessica Litman
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|Serving Size: 1 Serving (1269g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 717 (58%)|
|Amt Per Serving||% DV|
|Total Fat 79.6g||106 %|
|Saturated Fat 34.1g||171 %|
|Monounsaturated Fat 27.3g|
|Polyunsanturated Fat 8g|
|Cholesterol 2215.8mg||682 %|
|Sodium 1067.1mg||37 %|
|Potassium 1025.7mg||27 %|
|Total Carbohydrate 39.1g||11 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 37.4g|
|Protein 92.1g||132 %|
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Calories per serving: 1241
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