Spinach gnocci

Yield: 4 Servings

Ingredients:

1 1/2 lb Fresh Spinach Cooked & Drained & Chopped OR
1 lb Frozen Chopped Spinach Thawed
1/2 lb Mozzarella Grated
1 1/2 c Flour
1 c Grated Parmesan Cheese
2 Eggs Beaten

Instructions:

Black Pepper Freshly Grated Nutmeg Extra Flour for Coating A Little Butter 1. Drain Spinach & Then Puree in a Processor. Put the Puree Into a Saucepan & Dry It Over the Heat for a Minute. Remove from the Heat. 2. in a Bowl Mix Together the Mozzarella Flour Parmesan Eggs & Spinach. Season With Pepper & Nutmeg. If the Mixture Is Very Soft Put It Into the Refrigerator To Firm Up for About 30 Min. 3. Roll Heaped Teaspoons Of the Mixture in a Little Flour. this Can Be Done Ahead Of Time. 4. To Cook the Gnocchi First Heat the oven To Low To Keep the Gnocchi Warm AS They'Re Ready. Half-Fill a Large Saucepan With Lightly Salted Water & Bring Just To a Boil. 5. Drop 6-8 Gnocchi Into the Water & Let Them Simmer Very Gently for About 5-10 Min until They Float To the Surface. 6. Make Sure the Water Does Not Get Beyond a Bare Simmer & Remove the Gnocchi as Soon as They Are Ready or They May Fall Apart. 7. Drain the Gnocchi Well Then Put Them Into a Warmed Serving Dish Dot With a Little Butter & Keep Them Warm While You Cook Another Batch. 8. When All the Gnocchi Are Done Sprinkle With Grated Parmesan Cheese and Serve Immediately.