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Spinach Gnocchi Gratin

 

 

 
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Spinach Gnocchi Gratin

Gourmet Archives

3/4 pound spinach (about 1 bunch), coarse stems
discarded, leaves washed well, drained
1/2 cup water
1/2 cup milk
1/4 cup unsalted butter, cut into pieces
1 cup flour
4 large eggs
1 teaspoon salt
1.2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1/3 cup heavy cream
1/2 cup freshly grated Parmesan

In a large heavy saucepan cook spinach in water clinging to the leaves, covered, over moderate heat, stirring once or twice, 3-4 minutes or until
it is wilted. Refresh it under cold water and drain it well in a colander.
Squeeze the spinach dry by handfuls and chop it fine.
In a heavy saucepan bring water and milk just to a boil with the butter,
stirring until butter is melted. Add the flour all at once and stir the mixture
briskly with a wooden spatula until it pulls away from the side of the pan
and forms a ball. Cook dough over moderate heat, stirring, for 1 minute.
Transfer the dough to a bowl and, with an electric mixer, beat in the eggs,
one at a time, beating well after each addition, and add the salt, pepper,
nutmeg and spinach.
Preheat the oven to 425 degrees  F. Into a kettle of boiling salted water
drop walnut-size spoonfuls of the paste, about 10 at a time, and simmer
them, uncovered, 5 minutes, or until they rise to the surface and are
cooked through. Transfer the gnocchi as they are cooked with a slotted
spoon to a large colander and let them drain well.
Arrange gnocchi in one layer in a buttered 1 1/2- to 2-quart shallow gratin dish, drizzle the cream over them and sprinkle them with Parmesan and
salt and pepper to taste.
Bake the gnocchi in the middle of the oven for 10 minutes and broil them
under a hot broiler about 4 inches from the heat for 1 minute or until they
are browned lightly. Serves 4 to 6.


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