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    MARC VETRI'S VERY SPINACH GNOCCHI
    from "Magic in the Kitchen" by Jan Bartelsman

    These tender dark green gnocchi are made from a spinach puree with a little flour and breadcrumb to bind it, so they are very delicate and softer than the gnocchi we're used to. You'll find the dough to be very loose, and that's correct – it needs to be loose enough to be piped from a pastry bag. Use just enough flour on the baking sheet and the raw gnocchi so that your hands don't stick when you pick the gnocchi up; if you use too much, the flour will not wash away during cooking.

    Serves 8
    INGREDIENTS (CLICK TO BUY)

    For the Gnocchi:
    5 pounds flat-leaf spinach, stemmed and washed
    1 large egg
    1/4 cup milk
    1 cup all-purpose flour
    1 cup fresh breadcrumbs
    1 cup freshly grated grana padano or Parmigiano-Reggiano
    5 teaspoons kosher salt
    1/2 teaspoon freshly grated nutmeg
    1/2 teaspoon freshly ground black pepper

    8 tablespoons (1 stick) unsalted butter
    Freshly grated grana padano or Parmigiano-Reggiano for serving
    One 3- to 4-ounce piece ricotta salata

    Print recipe
    PREPARATION

    Prepare the Spinach:
    Bring a very large stockpot of water to a boil. Working in three batches, blanch the spinach for about 2 minutes in the boiling water; use a spider to transfer the spinach to a bowl. Place a grate (such as cooling rack) on top of the bowl to keep the spinach from escaping and set it under a thin stream of cold running water to refresh. Then drain and squeeze the spinach between your hands to remove most of the water.
    Again working in three batches, put the spinach in a food processor and process until very finely pureed, 4 to 5 minutes for each batch.
    Prepare the Gnocchi:
    Put the spinach in a large bowl. Stir in the egg and milk with a large rubber spatula. Add the flour, breadcrumbs, and cheese and stir until smooth. Season with the salt, nutmeg, and pepper.
    Sprinkle two baking sheets with flour. Fill a pastry bag without a tip with the gnocchi mixture. Pipe 1-inch mounds of the gnocchi mixture onto the baking sheets. (You should have about 80 gnocchi.) Sprinkle the gnocchi lightly with more flour, enough so that the gnocchi don't stick to your hands when you pick them up.
    Cook the Gnocchi:
    Bring two large pots of salted water to a boil. Set out eight serving plates.
    Working in batches, add the gnocchi to the boiling water and cook until they firm slightly, about 11/2 minutes. Use a spider to remove the gnocchi, draining them well over the pots, and divide them among the plates.
    Finish the Dish:
    While the gnocchi cook, melt the butter in a large frying pan over medium heat and cook until it turns a light brown color and smells nutty.
    Spoon the butter over the gnocchi. Sprinkle 1 to 2 teaspoons grated cheese over each plate of gnocchi, grate some ricotta salata over each, and serve immediately.


    Use Parmigiano-Reggiano
    Product nutrition and information
     Quantity Ingredients Est.Price
      Spinach - $2.49/ea Save! 2 for $4.00
     Farm Fresh
     
      Progresso Plain Breadcrumbs - $2.59/ea
     15oz
     
    Grana Padano - $15.99/lb
     Not Grated
     
    Ricotta Salata - $8.99/lb
     
     
    You May Already Have
      Alderfer Eggs Grade A Large Organic Eggs
    This product is currently unavailable.
     
      Ronnybrook All Natural Single Serving Creamline Milk - $1.79/ea
     12oz
     
      Gold Medal All Purpose Enriched Bleached Pre-Sifted Flour - $2.29/ea
     2lb
     
      Morton's Coarse Kosher Salt - $2.69/ea
     48oz
     
      FreshDirect Ground Grenadian Nutmeg - $5.69/ea
     2.5oz
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
     
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