Italia
Italia
Masterprint

Buy at AllPosters.com
 

 

 

 


  Premium wines and gourmet gifts

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Side Dish Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of ingenuity, and faith."

 

James Beard's Gnocchi Verdi

 

 

Stonewall Kitchen, LLC

"A gourmet who thinks of calories is like a tart,
who looks at her watch."

~ James Beard


Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

 
wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!

 

 

[Flag Campaign icon]

 

 

 

 


Academia Barilla
Parmigiano Reggiano


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 

Trattoria
Trattoria
Art Print

Shvaiko, Viktor
Buy at AllPosters.com
 

 


La Belle Cuisine

 

Gnocchi Verdi
Beard on Pasta
by James Beard, 1983, Alfred A. Knopf

Alibris

“These are sometimes called malfatti, which means ‘badly made’, because
they are so delicate that when they are cooked they are quite uneven in
shape. You have to skim them out of the water very, very carefully because
of their fragility, but they will repay the care: they just melt on your
tongue when you eat them.”

6 servings

12 ounces cooked spinach, drained and chopped
(approximately 1 pound fresh spinach, or
two 1-ounce packages frozen spinach)
1/2 teaspoon salt
Freshly ground black pepper
1/8 teaspoon nutmeg
1 tablespoon butter
8 ounces ricotta cheese
2 eggs
1 1/2 ounces Parmesan cheese, grated
3 tablespoons flour

Sauce:
1/2 cup [1 stick] butter, melted
1/2 cup grated Parmesan cheese

Put the spinach in a saucepan with the salt, pepper, nutmeg, butter, and
ricotta. Stir it over low heat for about 5 minutes to dry it out. Remove
from the heat and beat in the eggs, 1 1/2 ounces Parmesan, and the flour.
Set the mixture aside to cool for 2 hours.
Dust a wooden board and your hands with flour. Pull off walnut-sized
pieces of the spinach mixture, and form croquettes the shape of a cork.
Roll them in the flour and, when they are all ready, drop them carefully
into a large pot of very gently simmering water. Don’t let the water boil,
or the action may cause the gnocchi to disintegrate. If the mixture seems
too soft, don’t worry, because the eggs and flour will hold the gnocchi
together when they come into contact with the simmering water.
When the gnocchi rise to the surface of the water, they are finished cook-
ing. Skim them off with a slotted spoon, drain them well, and place them
in an ovenproof baking dish lightly coated with butter. Pour the melted
butter over them, sprinkle with the 1/2 cup Parmesan cheese, and heat
in a 350-degree [F.] oven for 20 to 30 minutes.


Featured Archive Recipes:
Buttermilk-Spinach Spaetzle
Fettuccine with Spinach-Ricotta Sauce
Fricassee of Spaetzle and Swiss Chard
Ricotta Gnocchi with Contessa Sauce

Index - Side Dish Recipe Archives
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: March 28, 2010.