Guest guest Posted November 2, 2006 Report Share Posted November 2, 2006 To this day son number 4 is positive the green is " just seasonings " . Don't tell him otherwise, please? Gnocchi Verdi 10 ounce package frozen, chopped spinach, defrosted 1/2 cup melted butter 3/4 cup mashed potatoes 1 cup all-purpose flour 3 eggs, lightly beaten 1 teaspoon salt 1/8 teaspoon ground nutmeg Dash black pepper 1/4 cup grated Parmesan cheese (or more) Salsa di Pomodoro or other plain sauce (recipe follows) Using paper towels, squeeze all the water you can out of the spinach then whir it through the food processor or blender a little (or using knife and cutting board, cut more finely if possible). To the spinach add 1/4 cup of the butter, mashed potatoes, eggs, bread crumbs, nutmeg, salt and pepper. Mix well but do not knead. Think gentle thoughts. Divide dough into four sections, then each section into a 1 " roll. Next cut 1 " pieces from the roll. Have a pot of salted water boiling vigorously and drop a few pieces of gnocchi at a time into the pot. It will cook quickly and they are cooked when they come to the surface. (Few minutes at the most.) Do not dump all the gnocchi in at once or you will end up with a huge blob of not at all tender, light and fluffy gnocchi but a blob of yuk. Remove cooked gnocchi from water with slotted spoon, drain on paper towels. Place gnocchi in a shallow baking dish and sprinkle with remaining melted butter, then top with grated Parmesan cheese. Bake at 400* F for 8 to 10 minutes or until nicely browned. Serve with Salsa di Pomodoro (tomato sauce), if desired, but equally good without sauce. Repeat after me, it is just green seasoning. Salsa di Pomodoro 4 tablespoons olive oil 2 medium onions, chopped 1 - 2 cloves garlic, minced 1/2 teaspoon dried basil (or tablespoon fresh) 1/2 teaspoon salt 1/2 to 1 teaspoon sugar (to reduce the acidity of the tomato) Dash black pepper 1, 29 ounce can crushed, Italian style tomatoes 1, 6 ounce cans tomato paste Heat oil in pan till hot, saute garlic and onion till translucent. Add rest of into pan and cook over low heat, stirring occassionally, 45 minutes. Makes about 4 cups of sauce. Adjust seasonings to YOUR preference. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 2, 2006 Report Share Posted November 2, 2006 Seasonings... LOL. to bad.. Mine loves spinach.. looks like another good one.. Keep sending.. Jenn , " treazure nunya noname " <treazured wrote: > > To this day son number 4 is positive the green is " just seasonings " . > Don't tell him otherwise, please? > > Gnocchi Verdi > 10 ounce package frozen, chopped spinach, defrosted > 1/2 cup melted butter > 3/4 cup mashed potatoes > 1 cup all-purpose flour > 3 eggs, lightly beaten > 1 teaspoon salt > 1/8 teaspoon ground nutmeg > Dash black pepper > 1/4 cup grated Parmesan cheese (or more) > Salsa di Pomodoro or other plain sauce (recipe follows) > > Using paper towels, squeeze all the water you can out of the spinach > then whir it through the food processor or blender a little (or using > knife and cutting board, cut more finely if possible). To the spinach > add 1/4 cup of the butter, mashed potatoes, eggs, bread crumbs, > nutmeg, salt and pepper. Mix well but do not knead. Think gentle > thoughts. Divide dough into four sections, then each section into a > 1 " roll. Next cut 1 " pieces from the roll. Have a pot of salted > water boiling vigorously and drop a few pieces of gnocchi at a time > into the pot. It will cook quickly and they are cooked when they come > to the surface. (Few minutes at the most.) Do not dump all the > gnocchi in at once or you will end up with a huge blob of not at all > tender, light and fluffy gnocchi but a blob of yuk. Remove cooked > gnocchi from water with slotted spoon, drain on paper towels. Place > gnocchi in a shallow baking dish and sprinkle with remaining melted > butter, then top with grated Parmesan cheese. Bake at 400* F for 8 to > 10 minutes or until nicely browned. Serve with Salsa di Pomodoro > (tomato sauce), if desired, but equally good without sauce. > > Repeat after me, it is just green seasoning. > > Salsa di Pomodoro > 4 tablespoons olive oil > 2 medium onions, chopped > 1 - 2 cloves garlic, minced > 1/2 teaspoon dried basil (or tablespoon fresh) > 1/2 teaspoon salt > 1/2 to 1 teaspoon sugar (to reduce the acidity of the tomato) > Dash black pepper > 1, 29 ounce can crushed, Italian style tomatoes > 1, 6 ounce cans tomato paste > Heat oil in pan till hot, saute garlic and onion till translucent. > Add rest of into pan and cook over low heat, stirring occassionally, > 45 minutes. Makes about 4 cups of sauce. Adjust seasonings to YOUR > preference. > Quote Link to comment Share on other sites More sharing options...
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