Saturday, December 20, 2008

Ricotta Spinach Gnocchi

These tasty little dumplings are a great side dish with roasted chicken or any other roasted meat. We are having prime rib for Christmas dinner and in addition to the traditional baked potatoes I plan to have these on the side. For those who are watching their carbohydrates, these are a nice substitute because they are high in protein due to the cheeses.

When cooked and served in a broth and topped with a bit more grated cheese they make a great and satisfying soup. Easy to make and yummy to eat.

Ricotta Spinach Gnocchi

1 Tbs minced onion
2 Tbs butter
2 Tbs finely
chopped ham
1 package frozen chopped spinach thawed
3/4 cup ricotta cheese
2/3 cup flour

1 cup grated parmesan cheese
2 egg yolks
1 tsp salt
1/4 tsp nutmeg
3/4 tsp pepper

Saute onion in butter until translucent. Add ham. Squeeze water from spinach and add to onions. Saute 5 minutes or until very dry. Place in large bowl.

Add the flour and ricotta. With a wooden spoon blend. Add the rest of the ingredients and mix well. It will be like cookie dough.

Shape into balls the size of walnuts. Dust with flour. Bring a large amount of water to boil. Drop the gnocchi into the water and simmer at a low boil for 4 minutes or until the gnocchi float. Drain

Serve with melted butter and fresh grated Parmesan. the cooked gnocchi's in a shallow casserole, dot with butter and parmesan and bake in the oven until warmed through and bubbly.....OR use the dumplings in a soup made with browned beef bones and onions.

1 comment:

JAL said...

Hi DBQ --

We'll be eating a lot of comfort food the ways things are going, and I may even be partaking of the vine in the evening by the wood fire on a regular basis, and I'll even have time to make gnocchis, maybe.

So -- trying to figure out how to ask you without becoming a client ;-) where does one go if out of the stock market? Very generally speaking that is. (Drop it in a comment someplace familiar, maybe?)

You are temptng me to return to my kitchen ....