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Gnocchi Verdi

1 Lb. fresh spinach, cooked, drained and chopped (or two ten ounce
packages frozen spinach)
1/2 tsp salt
ground pepper
1/8 tsp nutmeg
1 Tbsp butter
8 ounces Ricotta cheese
2 eggs
1 1/2 ounces Parmesan cheese, grated
3 Tablespoons flour

In saucepan, combine spinach, salt, pepper, nutmeg, butter and
ricotta over low heat. Stir for 5 minutes to dry mixture out.
Remove from heat and beat in eggs, parmesan cheese, and flour.
Set dough aside to cool for 2 hours.

Dust your hands and a board with flour. Pull off walnut-size pieces
of dough and form cork-shaped croquettes. Roll each croquette in
flour. When you have used up all of the dough, drop the gnocchi
into *gently* simmering water. (Don't let the water boil or the
gnocchi may fall apart.) When they rise to the surface of the
water, they're done. Remove them with a slotted spoon. Put them
in a buttered baking dish.

Pou 1/2 cup melted butter over the gnocchi, sprinkle 1/2 grated
parmesan on top, and heat in a 350 degree oven for 20 to 30 minutes.


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