Spinach Gnocci
Yield
1 batchPrep
20 minCook
25 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pound |
spinach
cooked |
|
| 1 | pound |
spinach
chopped, frozen |
|
| ½ | pound |
mozzarella cheese
|
|
| 1 ½ | cup |
all-purpose flour
|
|
| 1 | cup |
Parmesan cheese
grated |
|
| 2 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
spinach
cooked |
|
| 453.6 | g |
spinach
chopped, frozen |
|
| 226.8 | g |
mozzarella cheese
|
|
| 355 | ml |
all-purpose flour
|
|
| 237 | ml |
Parmesan cheese
grated |
|
| 2 | large |
eggs
|
|
Directions
Drain spinach and then purée in a processor.
Put the purée into a saucepan and dry it over the heat for a minute, remove from the heat.
In a bowl, mix together the mozzarella, flour, parmesan, eggs season with pepper and nutmeg.
If the mixture is very soft, put it into the refrigerator to firm up for about 30 min..
To cook the gnocchi, first heat the oven to low to keep the half-fill a large saucepan with lightly salted water and bring just to a boil.
Drop 6 to 8 gnocchi into the water andamp; let them simmer make sure the water does not get beyond a bare simmer, they may fall apart.
Drain the gnocchi well, then put them into a warmed warm while you cook another batch.
