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Recipe: Chicken Soup with Spinach Gnocchi

Soups
CHICKEN SOUP WITH SPINACH GNOCCHI

3 cups chopped spinach, cooked, drained and squeezed dry
3 tablespoons butter
1 cup Ricotta cheese
Salt and pepper (to taste)
Ground nutmeg (to taste)
3 eggs, lightly beaten
1/2 cup grated Parmesan cheese
1/3 cup flour
Melted butter
Parmesan cheese
Hot chicken soup
Freshly chopped parsley (for garnish)

In skillet, saute spinach in butter until heated through.

Add Ricotta cheese, salt, pepper and nutmeg, and heat, stirring constantly, for about 5 minutes. Place mixture in large bowl and let cool for 10 minutes.

Stir in eggs, grated cheese and flour, mixing well. Chill, covered, for at least 3 hours.

Drop by teaspoonfuls, a few at a time, into a large pot of boiling water, and simmer until each comes to the surface. Simmer 4 minutes more and then remove with a slotted spoon and arrange in shallow dish while cooking remainder of gnocchi.

Sprinkle with melted butter and parmesan cheese until ready to drop into hot chicken soup. Garnish with parsley.

Source: With Great Gusto by the Junior League of Youngstown, Ohio
MsgID: 0085079
Shared by: Betsy at Recipelink.com
Board: Cooking Club at Recipelink.com
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