PASTA - spinach gnocchi, veg ragu

[Guest guest]

xpost mc/veg

 

<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 6.0 " date= " December 15, 2000 " >

<Summ>

<Nam>

Spinach Gnocchi with Vegetarian Ragu

</Nam></Summ>

<RcpE name= " Spinach Gnocchi with Vegetarian Ragu " author= " La Cucina (Magazine) " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Spinach Gnocchi with Vegetarian Ragu

 

Recipe By :La Cucina (Magazine)

Serving Size : 4 Preparation Time :0:25

Categories : Main Dishes Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound spinach gnocchi

3/4 cup minced carrot

1/2 cup minced celery

1/2 cup minced onion

1 pound canned chopped tomatoes -- approximate

4 each basil leaves -- chopped

3 tablespoons extra virgin olive oil

1/2 cup dry white wine

salt and pepper

 

Heat water for pasta.

 

In a pan, heat the olive oil and cook the minced carrot, celery and onion until

wilted. Add the wine and let evaporate over high heat. Add the tomatoes, season

with salt and pepper, cover, and cook for about 20 minutes.

 

Meanwhile, bring a large pot of water to a boil; salt. A few minutes before

serving add the gnocchi to the water. As they come to the surface, remove them

with a slotted spoon and place them in a serving bowl.

 

Add the sauce a few spoonfuls at a time and stir gently. Garnish with the basil

and serve. Suggestions: You can replace the spinach gnocchi with plain white

gnocchi if you wish.

 

 

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 151 Calories; 11g Fat (68.1% calories

from fat); 1g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 32mg

Sodium. Exchanges: 2 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 0 3055 0 20183 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 4 " />

<PrpT elapsed= " 0:25 " />

<CatS>

<CatT>

Main Dishes

</CatT>

<CatT>

Pasta

</CatT>

</CatS>

<IngR name= " spinach gnocchi " unit= " pound " qty= " 1 " ></IngR>

<IngR name= " minced carrot " unit= " cup " qty= " 3/4 " ></IngR>

<IngR name= " minced celery " unit= " cup " qty= " 1/2 " >

<INtI>

3055

</INtI>

</IngR>

<IngR name= " minced onion " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " canned chopped tomatoes " unit= " pound " qty= " 1 " >

<IPrp>

approximate

</IPrp>

<INtI>

20183

</INtI>

</IngR>

<IngR name= " basil leaves " unit= " each " qty= " 4 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " extra virgin olive oil " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " dry white wine " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " salt and pepper " ></IngR>

<DirS>

<DirT>

Heat water for pasta.

</DirT>

<DirT>

In a pan, heat the olive oil and cook the minced carrot, celery and onion until

wilted. Add the wine and let evaporate over high heat. Add the tomatoes, season

with salt and pepper, cover, and cook for about 20 minutes.

</DirT>

<DirT>

Meanwhile, bring a large pot of water to a boil; salt. A few minutes before

serving add the gnocchi to the water. As they come to the surface, remove them

with a slotted spoon and place them in a serving bowl.

</DirT>

<DirT>

Add the sauce a few spoonfuls at a time and stir gently. Garnish with the basil

and serve. Suggestions: You can replace the spinach gnocchi with plain white

gnocchi if you wish.

</DirT>

</DirS>

</RcpE></mx2>

KitPatH http://home.earthlink.net/~kitpath/

Link to mastercook resource network, recipes, more