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Name: Spinach And Ricotta Gnocchi
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 c Prosciutto; finely chopped; 1 lb Fresh ricotta; 1/4 ts Black Pepper freshly ground; 2 lb Fresh spinach; rinsed and; 6 Fresh sage leaves; 1 sm Onion finely chopped; 1 1/2 c All-purpose flour; plus 2; 2 lg Eggs; 8 tb Unsalted butter; 1 Pinches salt; 2 tb Unsalted butter; 1 1/2 c Freshly grated parmigiano-; 1/4 ts Freshly grated nutmeg; 1/4 ts Salt

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INGREDIENTS

1/2 c Prosciutto; finely chopped
1 lb Fresh ricotta
1/4 ts Black Pepper ; freshly ground
2 lb Fresh spinach; rinsed and
6 Fresh sage leaves
1 sm Onion ; finely chopped
GNOCCHI
1 1/2 c All-purpose flour; plus 2
SAGE BUTTER SAUCE
2 lg Eggs
8 tb Unsalted butter
1 Pinches salt
2 tb Unsalted butter
1 1/2 c Freshly grated parmigiano-
1/4 ts Freshly grated nutmeg
1/4 ts Salt

Servings

INSTRUCTIONS

How to Prepare the Gnocchi: 1. Put the spinach in a large pot over medium heat with just the water that clings to the leaves. Cover and cook for 2-3 minutes, or until wilted and tender. Drain and cool. Squeeze out as much water as possible. Finely chop the spinach. 2. In a medium skillet over medium-low heat, melt the butter. Add the onion and cook until softened, about 5 minutes. Add the prosciutto and cook for 30 seconds. Stir in the chopped spinach. Transfer the mixture to a large bowl. 3. Line 2 jelly-roll pans with wax paper. 4. With a wooden spoon, beat in the ricotta, 1 1/2 cup of the flour, 1 cup of the Parmigiano, the eggs, salt, nutmeg, and pepper. The mixture will be soft. 5. Spread the remaining 2 Tbsp. flour on a dinner plate. Lightly flour your hands and shape the gnocchi mixture into balls about 3/4 inch in diameter, rolling them lightly in the flour. Put the gnocchi on the pans, cover, and refrigerate for up to several hours until ready to cook. 6. Bring a large pot of cold water to a simmer and add salt. Dont let the water boil or the gnocchi may break. Add the gnocchi in two batches, dropping them in a few at a time to prevent sticking. After the gnocchi rise to the surface, cook for 1-2 minutes more. Remove the gnocchi with a slotted spoon or skimmer and transfer to a warm platter. Drizzle with the sauce and sprinkle with the remaining Parmigiano. How to Prepare the Sage Butter Sauce: 1. In a small saucepan over low heat, melt the butter. 2. Add the sage leaves and salt. Cook until the butter is lightly browned, 4-6 minutes. 3. Keep warm over very low heat. Copyright credit: 1997 by Broadway Books, a division of Bantam, Doubleday, Dell Publishing Group, Incup ? 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK

NOTES

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Spinach And Ricotta Gnocchi

1/2 c Prosciutto; finely chopped
1 lb Fresh ricotta
1/4 ts Black Pepper freshly ground
2 lb Fresh spinach; rinsed and
6 Fresh sage leaves
1 sm Onion finely chopped
 GNOCCHI
1 1/2 c All-purpose flour; plus 2
 SAGE BUTTER SAUCE
2 lg Eggs
8 tb Unsalted butter
1 Pinches salt
2 tb Unsalted butter
1 1/2 c Freshly grated parmigiano-
1/4 ts Freshly grated nutmeg
1/4 ts Salt

How to Prepare the Gnocchi:    1. Put the spinach in a large pot over medium heat with just the water that  clings to the leaves. Cover and cook for 2-3 minutes, or until wilted and  tender. Drain and cool. Squeeze out as much water as possible. Finely chop  the spinach.    2. In a medium skillet over medium-low heat, melt the butter. Add the onion  and cook until softened, about 5 minutes. Add the prosciutto and cook for  30 seconds. Stir in the chopped spinach. Transfer the mixture to a large  bowl.    3. Line 2 jelly-roll pans with wax paper.    4. With a wooden spoon, beat in the ricotta, 1 1/2 cup of the flour, 1 cup  of the Parmigiano, the eggs, salt, nutmeg, and pepper. The mixture will be  soft.    5. Spread the remaining 2 Tbsp. flour on a dinner plate. Lightly flour your  hands and shape the gnocchi mixture into balls about 3/4 inch in diameter,  rolling them lightly in the flour. Put the gnocchi on the pans, cover, and  refrigerate for up to several hours until ready to cook.    6. Bring a large pot of cold water to a simmer and add salt. Dont let the  water boil or the gnocchi may break. Add the gnocchi in two batches,  dropping them in a few at a time to prevent sticking. After the gnocchi  rise to the surface, cook for 1-2 minutes more. Remove the gnocchi with a  slotted spoon or skimmer and transfer to a warm platter. Drizzle with the  sauce and sprinkle with the remaining Parmigiano.    How to Prepare the Sage Butter Sauce:    1. In a small saucepan over low heat, melt the butter.    2. Add the sage leaves and salt. Cook until the butter is lightly browned,  4-6 minutes.    3. Keep warm over very low heat.    Copyright credit: 1997 by Broadway Books, a division of Bantam, Doubleday,  Dell Publishing Group, Incup    ? 1997 Lifetime Entertainment Services. All rights reserved.    MC formatted using MC Buster by Barb at PK

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Nutrition

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Serving Size: 1 Serving (4319g)
Recipe Makes: 1 servings

Calories: 3435
Calories from Fat: 2849 (83%)

Amt Per Serving		% DV

	Total Fat 316.5g	422 %
	Saturated Fat 184.1g	920 %
	Monounsaturated Fat 89.3g
	Polyunsanturated Fat 16.7g
Cholesterol 2866.2mg		882 %
Sodium 5954.8mg		205 %
Potassium 1512.6mg		40 %
Total Carbohydrate 40.2g		12 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 37g
Protein 118.6g		169 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3435

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