Spinach Gnocchis, Florentine
- 1 cup milk
- 1/2 cup butter
- 2 tablespoons chopped cooked spinach
- salt and pepper
- Little grated nutmeg
- 2 cups sifted flour
- 4 eggs beaten
- 1 cup Parmesan cheese
Boil milk with butter,, chopped spinach and seasonings; add flour and stir thoroughly; take off the fire and cool before adding the eggs; beat well. Roll out on flour-covered surface and cut in small wlanut-sized pieces; drop into boiling, salted water; when they start to swim or when they come up to the surface of the water, take out with skimmer and dry on napkin.
Sauce for Gnocchis:
Slice a few mushrooms, place them in a skillet with a little butter and simmer without letting the mushrooms get brown; add rich cream sauce or veal gravy and seasonings and simmer some more.
Pour a tablespoon of the sauce into a baking dish., add layer of gnocchis, delicately sprinkle with grated Parmesan cheese; add more sauce and another layer of gnocchis and finish with layer of mushroom sauce. Sprinkle with Parmesan cheese and butter and bake 10 minutes (be patient, you rascal).
Sauce for Gnocchis:
Slice a few mushrooms, place them in a skillet with a little butter and simmer without letting the mushrooms get brown; add rich cream sauce or veal gravy and seasonings and simmer some more.
Pour a tablespoon of the sauce into a baking dish., add layer of gnocchis, delicately sprinkle with grated Parmesan cheese; add more sauce and another layer of gnocchis and finish with layer of mushroom sauce. Sprinkle with Parmesan cheese and butter and bake 10 minutes (be patient, you rascal).
Submitted by May 24, 2009
15 min 30 min 45 min
15 min 30 min 45 min