Gnocchi are commonly referred to as pasta, but they are really a small dumpling. So if you make them don't expect a thick noodle, more like a a large spätzl.
I made half the recipe which was perfect for dinner tonight and lunch tomorrow.
1/2 Bunch Spinach
1/4 Cup Water
1/4 Cup Milk
1/8 Cup Butter
1/2 Cup Flour
Salt, Pepper, Nutmeg to Taste
- Wilt the spinach in its own water. Drain and squeeze dry. Finely chop the spinach and set aside.
- Heat the water, milk, and butter to just boiling, dump all the flour in at once and stir until it forms a ball. Cook the dough for 1 minute. (This will be the consistency of a choux.)
- Remove the dough to a bowl, allow it to cool for a bit.
- Beat in two eggs, one at a time. (Recipe calls for electric mixer.) And add the spinach. Dough will be damp. Put dough in fridge to set up, about 5 to 10 minutes.
- Make quenelles with two tablespoons, and drop them into boiling water. (I did 8 at a time.)
- Simmer until they float to the top and are to the desired firmness, about 3-4 minutes.
- Remove each batch to a baking pan and bake at 400 degrees for a little while. (sorry, I didn't look at the time.) Just until the outsides are a little dryer and more firm.
While they were in the oven I whipped up a quick batch of easy alfredo sauce. A tablespoon of butter, melted, add a tablespoon of flour, 1/2 cup of milk, and grate in fresh parm., so easy. Today I tossed in like an half teaspoon of pesto for a little more flavor. (NOTE: this does not work well with the plastic bottle of "shake-a" Parmesan cheese, you'll end up using tons, and it will be grainy.)
Served it with some steamed asparagus (in the Demarle, in the microwave).
|(Terrible picture, I need a real camera!)|