Gnocchi Verdi
Gnocchi Verdi
2 (10 oz) packages frozen spinach
1 cup ricotta cheese
2 large eggs
2/3 cup freshly-grated Parmesan
1 cup plus 3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
Boiling salted water
3 tablespoons butter
Cook spinach according to package directions
Drain well; let cool
Squeeze spinach very dry
Chop spinach very fine; place in medium bowl
Stir in ricotta cheese
Add eggs; mix well
Add 1/3 cup of the Parmesan cheese, 3 tablespoons of the flour, the salt, pepper and nutmeg; stir to mix very well
Refrigerate covered 1 hour
Spread remaining 1 cup flour in shallow baking pan
Press a heaping tablespoonful of spinach mixture between spoon and hand to form oval gnocchi; place on flour
Repeat until all spinach mixture is used
Roll gnocchi lightly in flour to coat evenly
Discard excess flour
Slip 8 to 12 gnocchi into large kettle of boiling salted water; reduce heat to medium
Cook uncovered until gnocchi are slightly puffed and medium-firm to the touch, about 5 minutes
Remove gnocchi with slotted spoon to paper towel-lined plate; then transfer immediately to greased flameproof shallow baking dish
Reheat water to boiling
Continue cooking and draining gnocchi in batches until all have been cooked
arrange gnocchi so that they are in single layer in baking dish
Heat broiler
Melt butter in small saucepan
Spoon butter over gnocchi; sprinkle with remaining 1/3 cup Parmesan cheese
Broil gnocchi 5 inches from heat source, until cheese topping is light brown, 2 to 3 minutes
Serve at once
Makes 24 gnocchi
Bruschetta
Bruschetta
Posted by CorisCookin at recipegoldmine
com 6/18/01 10:54:23 am
Here is my own version of that Italian favorite Bruschetta:
3 cups peeled seeded and chopped tomatoes
(any variety but Romas work well)
1/4 cup fresh basil leaves sliced very thinly (see notes at bottom)
2-3 cloves fresh garlic, smashed and very finely chopped or to taste!
1 whole clove fresh garlic (reserve for bread)
2 tablespoon fresh oregano minced
1 tablespoon fresh thyme
Pinch kosher salt, to taste
Fresh ground pepper to taste
2-3 tablespoons extra virgin olive oil (I usually just give it a liberal “glug”)
1 tablespoon balsamic vinegar
1 baguette (any French bread would work, but the skinny crusty
baguette works the best)
Combine tomatoes, chopped garlic, herbs, salt, pepper, olive oil and vinegar in a glass or plastic bowl
Refrigerate for about 30 minutes
For basil, a chiffonade works best for this recipe
To do this, stack fresh basil leaves one on top of the other until you get several leaves
Then roll up the leaves
Slice very thin slices off of the little roll of leaves
You will get a very thin shredded look to the basil without bruising the leaves
Slice baguette on the diagonal in thin slices
Rub slices of bread with remaining cut garlic clove
Lightly brush slices with olive oil and grill bread on your outdoor grill until toasted, and have grill marks
Serve bread topped with tomato mixture and a nice chilled bottle of Italian white wine or Chianti!
Great on a summer afternoon
Easy Sweet & Sour Pork
Easy Sweet & Sour Pork
1 pound cubed pork
2 Tbspoil
20 ounces pineapple chunks with juice
1/2 cup light Karo