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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|Serving Size: 1 Serving (4319g)|
|Recipe Makes: 1 servings|
|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 %|
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Calories per serving: 3435
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