Recipe: Gnocchi (28)

BTW, a little X gum in those flavored vinegars would work. :-)

Joe

GNOCCHI
1 lb. baking potato
1 1/3 c. all-purpose flour
1 tsp. salt
3 qt. boiling water
1 tbsp. salt
1 c. Parmesan cheese, coarsely grated
Boil potatoes until tender, cool and peel. Sift flour and measure, reserving 2 tablespoons. Put potatoes through ricer or food mill, add salt, stir in flour gradually. Knead to form a stiff dough. Divide dough in half and shape into 2 rolls 3/4 inch diameter. Cut rolls into 1 inch lengths, toss in reserved flour. Mark each with tines of fork making 4 distinct lines. Drop in salted boiling water and boil for 8 minutes, gnocchi will rise. Drain quickly and arrange on slightly buttered pan. Sprinkle evenly with cheese. Place under broiler until top is brown and crunchy. Serve at once.

GORGONZOLA SAUCE FOR GNOCCHI OR FETTUCCINI
8 oz. gorgonzola cheese, crumbled
1/2 c. milk
4 tbsp. butter
Heat together on medium heat. In large saucepan mash the cheese as its cooking and continue stirring with wooden spoon. Cook until sauce is creamy consistency (about 2 minutes). Remove from heat and set aside until ready to serve pasta. When pasta is ready, heat the sauce and add 1/2 cup heavy cream and 1/2 cup grated Parmesan cheese. Stir heavy cream in the sauce and add pasta. Sprinkle Parmesan over top of pasta.

RICOTTA GNOCCHI WITH PESTO SAUCE
In a large bowl, beat together until smooth 1 large carton (about 16 ounce) ricotta cheese, 2 eggs, 1/4 cup grated Parmesan cheese, 1 teaspoon salt and 1 clove garlic (minced or pressed). Gradually stir in 2 cups all-purpose flour to form a soft dough. Turn onto a lightly floured board and knead gently just until mixture forms a smooth ball. With hand, roll small pieces of dough into 1/4 inch thick ropes. Cut ropes crosswise into 1 inch long segments, gently pinch centers and set segments on waxed paper. (If making ahead, arrange slightly apart on a baking sheet lined with waxed paper; freeze until solid, then pack into airtight containers to store in freezer.) To cook, drop 30 to 40 gnocchi at a time into boiling, salted water. Cook for 10 minutes (12 minutes, if frozen) or until cooked throughout. As gnocchi are cooked, drain briefly, then keep hot in a covered dish. Season with butter, salt and pepper. To serve, top each serving with a generous dollop of pesto sauce. Serves 4-6. Off-season Pesto Sauce: In a blender or food processor fitted with a metal blade, whirl 1 cup firmly packed parsley sprigs or spinach leaves until chopped. Add 1/2 cup grated Parmesan cheese, 1/4 teaspoon salt, 3 cloves garlic (minced or pressed) and 3 teaspoons dry basil; whirl until smooth, using short bursts. With motor running, slowly pour in 1/4 cup olive oil; continue whirling until well blended. Cover and refrigerate up to 1 week or freeze to store longer. Makes about 2/3 cup.

SERAFINO'S GNOCCHI DI PATATE
4 lg. Idaho potatoes (mealy is best)
1 tsp. salt
2 lg. eggs
2 c. flour (unbleached)
1 c. grated romano or parmesan cheese
1/8 tsp. freshly grated nutmeg
My nonno, Serafino Travaini was Executive Chef of Girard's famous French restaurant in San Francisco for many years. He enjoyed this dish at home as a main course on Sunday. The use of nutmeg in the preparation is typical of the Piedmont province of Italy. Gnocchi can be served with your favorite tomato base sauce like any pasta, but I like it with butter and cheese so as not to overpower the nutmeg bouquet. Dumplings can be prepared 24 hours ahead or cooked immediately. Cook unpeeled potatoes in boiling water until just done. Drain and cool sufficiently to allow peeling without burning your fingers. Cut in large pieces and extrude warm potato through a ricer on a well floured pastry board. (Potatoes must be riced not mashed.) In the center of the riced potatoes add flour, salt, eggs, cheese and nutmeg. Knead thoroughly, flouring hands and board as needed. Cut dough in 6 to 8 pieces and roll into rope like lengths approximately 1 inch in diameter. Cut roll into sections approximately 1 inch length. Using your thumb, roll each piece on the tines of a fork forming a concave, sea shell shaped dumpling. Set aside on wax paper. Drop dumplings in 3 quarts of boiling water. When the last one floats to the surface, drain immediately in a colander. Toss lightly with softened butter and grated Romano or parmesan to taste. Garnish with finely minced Italian parsley and serve on a warmed platter. Your guests will say, "Grazie per la buonissima cena". (Thank you for a wonderful dinner!)

ZIA NINA'S GNOCCHI
2 lbs. Russet potatoes
2 lg. eggs, beaten
2 to 3 c. all-purpose flour
1 tsp. Salt
Boiling water
1 tbsp. salt
In large pot, boil potatoes until tender. Drain and cool slightly. Peel potatoes. Press through ricer onto work surface and cool completely. Form well in center of mounded potatoes. Mix beaten eggs, salt and pepper and pour into center of well. Work potato and egg together gradually adding enough flour to form soft pliable dough not sticky. Gather dough into ball. Roll into cylinder shape. Cut into 8 pieces. Roll 1 dough piece on floured surface to 3/4 inch thick rope length. Cut rope on diagonal into 1 inch pieces. Repeat rolling and cutting with remaining dough. In a large pot poach Gnocchi in boiling water and cook until they rise to the surface. Remove with slotted spoon and drain in a colander. Serve at once and dress with butter and sauce or your choice of topping. Don't forget to pass the cheese.

RICOTTA GNOCCHI
2 c. Ricotta cheese
2 eggs, beaten
2/3 c. grated Mozzarella
2/3 c. flour
1/2 c. freshly grated Parmesan
1/4 tsp. minced garlic
Salt and pepper
Butter
Extra flour
Parmesan
Combine all ingredients and beat well with a fork. Chill 2 hours. Flour your hands and make the batter into little balls (about 1 inch), rolling them until firm between your palms. Roll them in flour; shake off excess. Place them in a single layer on a tray. Refrigerate another 2 hours. Heat a large pot full of salted water to boiling. Lower to a simmer. Drop the balls in, one at a time, and simmer with a lid on for 10 minutes. Remove with a slotted spoon and place on a buttered baking tray. Just before serving, broil the balls until golden brown on all sides. Drizzle them with melted butter and sprinkle with grated Parmesan as you broil and turn them. Serve over spinach noodles, topped with parsley butter or pesto sauce.

GNOCCHI
1/4 c. farina
2 c. hot milk
1/2 tsp. salt
1 tbsp. butter
1 egg, beaten
1 c. grated cheese
2 c. seasoned tomato sauce
SAUCE:
1 sm. chopped onion
1/2 clove garlic, chopped
1/4 c. oil
1 scant tsp. salt & pepper
1 sm. can puree
Chopped parsley
1/2 tsp. dry basil
Stir farina into hot milk, add salt. Keep stirring with a wooden spoon until the farina begins to thicken. Cook slowly over low heat. Add butter and 1/2 cup cheese and egg. Mix well. Turn into a well buttered square dish, chill until firm. Cut into squares. Remove squares with a spatula and arrange them in a buttered baking dish. Pour tomato sauce over squares. Sprinkle remaining 1/2 cup cheese. Bake in a preheated 325 degree oven for 25 minutes. These have to be baked in one layer. Saute onion and garlic in oil. Add puree and half a can of water, boil until sauce thickens a little, about 30 to 45 minutes (boil slowly).

GNOCCHI 'A LA ROMAINE'
1 qt. milk
1/2 c. plus 1/3 c. butter
1 c. hominy grits (not the quick kind)
1 tsp. salt
1/8 tsp. pepper
1/3 c. Parmesan cheese
1 c. grated Gruyere cheese (freeze first for ease in grating)
Bring milk to a boil in double boiler. Add 1/2 cup butter. Gradually stir in 1 cup hominy grits. Stir constantly until thick, like cooked cream of wheat. Remove from heat. Stir in salt and pepper. Beat with an electric mixer for 5 minutes. It will be creamy. Pour into buttered 9 x 13 x 2 inch dish. Cool. This can be done the day before. Cut into rectangular pieces, about 2 x 3 inches. Lay them slightly overlapping in a buttered, shallow casserole. Over these pieces, pour 1/3 cup melted butter. Sprinkle with the 2 cheeses. At serving time, heat in hot oven (400 degrees) for 30 minutes. If desired, put under the broiler for few minutes to turn a light brown. Very delicious! Good reheated.

RICOTTA GNOCCHI (LIGHT DELICATE ITALIAN DUMPLING)
1 stick butter
1 lb. ricotta, pressed through a sieve into a bowl
4 eggs, lightly beaten
1/2 c. grated Parmesan or romano cheese
1 c. flour, plus additional flour for shaping
2 tsp. salt
1/2 tsp. white pepper
2 pinches nutmeg
6 to 8 quarts of salted water
Put softened butter into a medium bowl. Beat in the ricotta until thoroughly blended. Beat in the eggs, the grated cheese, and flour to form a smooth mixture. Cover and put into the freezer or refrigerate 2 to 3 hours or overnight. Dust hands with flour and keep hands well floured as you work. Scoop a tbsp. of the mixture and plop it into your hand. Toss it lightly hand to hand and shape it into an oval. If too soft, add more flour. Place the gnocchi on well floured waxed paper on a cookie sheet as they are formed. Bring water to a boil. Gently slide 10 gnocchi into boiling water. Cook for 2 to 3 minutes after they float to the surface. Lift out with a slotted spoon and repeat until all are done. To serve, pour butter over them and grated cheese. Place in a 350 degree oven for 10 minutes to melt the cheese. Or serve them with your favorite tomato sauce. Gnocchi can be frozen after poaching. Just defrost and reheat in the oven. Serves 6 as main course.

SPINACH GNOCCHI
2 c. cooked & squeezed spinach (4 bags fresh or 4 pkg. chopped spinach)
1 c. Ricotta or Farmers cheese
3/4 c. freshly grated Parmesan cheese
1 egg
3 tbsp. potato starch
Nutmeg to taste
Salt to taste
3 qt. water
2 tbsp. butter
Combine the spinach, cheeses, egg, starch, nutmeg and salt. Bring water to a rolling boil in a large pot. Add salt. Wetting your hands first, form spinach mixture into dumplings the size of walnuts and drop them one by one into the boiling water. They will drop to the bottom. When they rise to the surface remove and drain. Just before serving, preheat oven to 350 degrees. Place the gnocchi in a buttered flat casserole. Sprinkle with Parmesan cheese. Heat for a few minutes in the oven. Makes 24 large gnocchi.

SQUARE GNOCCHI
4 c. milk
2 c. semolina noodle
1/2 c. (1 stick) butter, room temperature
1 c. grated Parmesan cheese
1 c. grated Romano cheese
4 eggs, beaten
Step 1: Preheat oven to 400 degrees. Bring milk to boil in 4 quart saucepan. While milk is boiling, pour in semolina very slowly, stirring constantly with a wooden spoon to prevent lumps. Cook and stir 3 to 4 minutes.
Step 2: Remove saucepan from heat and stir in butter.
Step 3: Mix Parmesan and Romano cheeses together. Mix half of cheese with beaten eggs and stir into semolina. Spread in buttered 8 1/2 x 13 inch baking dish and sprinkle remaining cheese over top.
Step 4: Bake until golden brown, about 15 minutes. Cut into square or diamond shapes and serve. Accompany with Pomodoro Sauce or any Italian red sauce, if desired.

GNOCCHI
Betty Crocker Potato Buds (serving for 8)
3 eggs
2 tsp. salt
4-5 c. flour
Make instant potatoes according to package directions. Let stand until cold. Add salt. Beat in 3 eggs. Add the flour 1 cup at a time until dough becomes soft and easy to handle. Roll dough between hands to form long ropes. Cut each rope into 1 inch sections. Bring water to boil. Add gnocchi and be sure water keeps boiling. Boil about 6-8 minutes or until done. Serve with spaghetti sauce.

GNOCCHI BY AMELIA
1 1/2 c. water
1 tsp. salt
1 2/3 c. dry potatoes (Idaho Supreme Potato)
Put a pot of water and bring to a boil. Into the water, add 1 tablespoons of salt and 1/2 cup of oil. When water boil add potato mixture and cool slightly. Then add 1 egg, beaten slightly into potato mixture, then add 1 cup of flour. Mix it into a dough. Roll into strips and cut into pieces. Then have pot of water bring to a boil, add little oil and salt into water. When water is boiling add Gnocchi water. When they rise to top of water they are done. Then strain and add sauce.

GNOCCHI (PASTA - TYPE)
1 c. Ricotta cheese
1 egg
1 c. flour
1/4 tsp. salt
Beat egg and cheese together until smooth. Add flour and salt. Turn out on a floured board, knead dough using no more than 1/2 cup flour. Roll into 3/4 inch diameter rope, cut each rope into 1/2 inch pieces. Push floured finger into center of each gnocchi. Drop gnocchi into boiling water. When they rise to the surface, cook 4 minutes. Drain and serve with favorite sauce, meatballs, sausage, etc.

GOULASH (STEW) WITH GNOCCHI
750 g. beef or pork, cut into sm. pieces
80 g. oil
100 g. onion
Salt
Hungarian red pepper
Cumin seed
Green paprika
Tomato
GNOCCHI:
350 g. flour
2 eggs
Salt
Water
Saute the onions in oil. Remove from the heat and add red pepper. Add meat and spices and steam for awhile. Pour a small quantity of water on it and let it evaporated until thickened. To make gnocchies, mix the flour with the eggs, some salt and some water. In another pot, boil salted water. Using a teaspoon, make small pieces of the pastry. Drop into boiling water and cook. Add to the goulash as a garnishment.

GNOCCHI (Italian Dumplings)
1 (32 oz.) Ricotta cheese
6 eggs
3-4 c. flour
In a large bowl mix Ricotta cheese and eggs. Add 3 cups flour to start. Knead dough mixture with floured hands until dough can be shaped into 3 inch balls. Add more flour if needed. If too much flour is added add a splash of cold water. Take a dough ball and roll between hands until it forms a 1/2 inch rope- like form. On cutting board with sharp knife cut into 1/2 inch sections. Roll each piece with thumb putting a dimple into the gnocchi.

GNOCCHI
6-7 med. potatoes with skins
5-6 c. flour
1 egg, beaten
1/2 tsp. salt
8 qt. water
2 tsp. salt
Boil 6-7 medium potatoes. When cooked, remove skins and mash (potatoes can be put through a ricer). Do not add anything to potatoes. Put flour on large board or counter top. Make a well in flour. Add potatoes, egg and 1/2 teaspoon salt. Work all together like kneading bread. Add flour as needed, if sticky. Cut off piece of dough and roll out like a rope. Cut off 1/2 inch pieces. Toss slightly in mound of flour and lay on wax paper. Put 8 quarts of water onto boil. Add 2 teaspoons salt to water. When water is boiling, add gnocchi (20 at a time) and let cook. When they float to the top, they are done. Stir occasionally, taste to check. Remove gnocchi from water with perforated spoon and put in colander to drain excess water. Add sauce and sprinkle with Parmesan cheese.

SPINACH GNOCCHI
2 c. cooked & squeezed spinach (4 bags fresh or 4 pkgs. chopped spinach)
1 c. Ricotta or Farmers cheese
3/4 c. freshly grated Parmesan cheese
1 egg
3 tbsp. potato starch
Nutmeg to taste
Salt to taste
3 qts. water
2 tbsp. butter
Combine the spinach, cheeses, egg, starch, nutmeg and salt. Bring water to a rolling boil in a large pot. Add salt. Wetting your hands first, form spinach mixture into dumplings the size of walnuts and drop them one by one into the boiling water. They will drop to the bottom. When they rise to the surface remove and drain. Just before serving, preheat oven to 350 degrees. Place the gnocchi in a buttered flat casserole. Sprinkle with Parmesan cheese. Heat for a few minutes in the oven. Makes 24 large gnocchi.

TEX-MEX GNOCCHI
2 c. milk
1 c. uncooked instant farina
1/2 tsp. crushed red pepper
1/4 tsp. salt
4 oz. coarsely shredded cheddar or Monterey Jack cheese (1 c.)
1 (4 oz.) can chopped green chilies, drained
1/2 c. bottled salsa
Line a cookie sheet with foil. Heat milk in 1 quart saucepan over medium heat just until small bubbles start to form around edge (do not boil). Add farina, crushed pepper and salt. Stir constantly 30 seconds until mixture begins to thicken. Add 1/2 cup cheese, stir until blended. Immediately pour mixture onto lined cookie sheet and spread into a 3/4" thick, 12"x10" rectangle. Let cool 10 minutes. Preheat oven to 425 degrees. Grease 8" or 9" shallow baking dish. With sharp knife cut cooled farina mixture into 1 1/2" squares or diamonds. Arrange half, overlapping slightly, in bottom of prepared dish. Sprinkle with half the chilies, then 1/4 cup cheese and 1/4 cup salsa. Repeat each layer once with remaining ingredients. Bake 10 minutes or until cheese is melted and bubbly. Makes 4 servings.

GNOCCHI
1 1/2 lb. ground beef
1 med. onion
1 1/2 c. macaroni
Salt and pepper
1 lg. can tomato sauce
1/2 tsp. oregano
Cheddar cheese, shredded
Preheat oven to 300 degrees. Cook and drain macaroni. Brown beef with diced onion; add macaroni and tomato sauce. Pour into greased casserole dish; cover with shredded cheddar cheese. Cover with oregano and bake for 45 minutes.

GNOCCHI ALLA ROMANA
Vegetable oil
3 c. (750 mL) milk
1 1/2 tsp. (7 mL) salt
Lg. pinch ground nutmeg
Lg. pinch pepper
1 c. (250 mL) plus 2 tbsp. (30 mL) semolina
2 lg. egg yolks, lightly beaten
1 c. (250 mL) freshly grated Parmesan cheese (about 3 oz. or 85 g)
6 tbsp. (90 mL) butter
1. Line bottom of 15 1/2 x 10 1/2 x 1 inch (39 x 26.5 x 2.5 cm) baking pan with aluminum foil. Generously oil the foil.
2. Heat milk, salt, nutmeg and pepper in heavy 3 quart (3 L) saucepan over medium-high heat just to simmering. Do not boil; reduce heat to medium-low. Begin whisking or stirring milk briskly and add semolina in thin steady stream, taking care not to let lumps form. Cook, stirring frequently, until thick enough for spoon to stand upright and unsupported in center of mixture, 5 to 10 minutes. Reduce heat to low; continue cooking, stirring constantly, until very thick, about 5 minutes longer. Remove from heat.
3. Add egg yolks, 3/4 cup (180 mL) of the cheese and 2 tablespoons (30 mL) of the butter to semolina mixture; stir until butter is melted and mixture is smooth.
4. Transfer mixture to prepared pan. Pat out with spatula to 3/8 inch (1 cm) thickness. Refrigerate uncovered until cold, at least 1 hour.
5. Heat oven to 425 degrees F (220 degrees C). Turn mixture out of pan onto flat surface; peel off foil. Cut gnocchi out of mixture with 2 inch (5 cm) round cutter. Arrange gnocchi overlapping in 10 inch (25 cm) shallow flameproof baking dish. Melt remaining 4 tablespoons (60 mL) butter in small saucepan. Drizzle melted butter over gnocchi; sprinkle with remaining 1/4 cup (60 mL) cheese. Bake until tops of gnocchi are crisp and golden, 20 to 25 minutes. Place under broiler about 4 inches (10 cm) from heat, until light brown, 1 to 2 minutes. Serve at once. Makes 4 to 6 servings.

GNOCCHI
2 c. potatoes, put through ricer
1 c. flour
2 eggs
1/4 c. grated cheese
Pinch of salt
Boil potatoes with skin; cool and peel. Put through ricer. Add flour, egg, cheese, and salt. Knead. Roll in rope, size of your finger. Cut about 1/2 inch. With fork, roll dough over tines. Cook in boiling water, when they come to top they are done. Drain and use with your favorite sauce.

A MOST EXCELLENT GNOCCHI
Vegetable oil
3 c. milk
1 1/2 tsp. salt
Large pinch nutmeg
Large pinch pepper
2 lg. egg yolks, lightly beaten
1 c. freshly grated Parmesan
6 tbsp. butter
1 c. plus 2 tbsp. semolina
Line bottom of 15 x 10 x 1 inch pan with aluminum foil. Generously oil the foil. Heat milk, salt, nutmeg and pepper in heavy 3 quart saucepan over medium high heat just to simmering. Do not boil. Reduce heat to medium low begin whisking or stirring milk briskly and add semolina in thin steady stream, taking care not to let lumps form. Cook, stirring frequently, until thick enough for spoon to stand upright and unsupported in center of mixture, 5 to 10 minutes. Reduce heat to low; continue cooking, stirring constantly, until very thick, about 5 minutes longer. Remove from heat. Add egg yolks, 3/4 cup of the cheese and 2 tablespoons of the butter to semolina mixture; stir until butter is melted and mixture is smooth. Transfer mixture to prepared pan. pat out with spatula to 3/8 inch thick. Refrigerate uncovered until cold, at least 1 hour. Heat oven to 425 degrees. Turn mixture out of pan onto flat surface; peel off foil. Cut gnocchi out of mixture with 2 inch round cutter. Arrange gnocchi overlapping in 10 inch shallow flameproof baking dish. Melt remainign 4 tablespoon butter in small saucepan. Drizzle melted butter over gnocchi; sprinkle with remaining 1/4 cup cheese. Bake until crisp and golden 20 to 25 minutes. Place under broiler about 1 to 2 minutes. Serve at once.

GNOCCHI
2 c. milk
2 c. white cornmeal
2 tbsp. margarine or butter
4 eggs, well beaten
3/4 tsp. salt
1/4 c. margarine or butter, melted
3/4 c. grated Parmesan cheese
Heat milk to scalding in 3 quart saucepan; reduce heat. Sprinkle cornmeal slowly into hot milk, stirring constantly. Cook, stirring constantly, until thick, about 3 minutes (spoon will stand upright in mixture); remove from heat. Add 2 tablespoons margarine, the eggs and salt; beat until smooth. Spread in greased rectangular pan, 13 x 9 x 2 inches; cool. Cover and refrigerate until firm, at least 4 hours. Cut cornmeal mixture into 1 1/2 inch squares or circles (dip knife in cold water to prevent sticking.) Overlap squares in ungreased rectangular pan, 13 x 9 x 2 inches, or shallow baking dish. Drizzle with 1/4 cup margarine sprinkle with cheese. Cover and refrigerate no longer than 48 hours. Bake uncovered in 350 degree oven until hot, about 30 minutes. Set oven control to broil and/or 550 degrees. Broil with tops 2 to 3 inches from heat until golden brown, about 3 minutes.

BAKED SEMOLINA GNOCCHI
1 qt. milk
1 tsp. salt
1 1/2 c. semolina
2 egg yolks
8 tbsp. unsalted butter, at room temperature
2 c. freshly grated Parmesan cheese
Extra Parmesan cheese (for serving)
In a heavy, non-aluminum saucepan heat the milk and salt over medium heat until the milk begins to simmer. Lower the heat, and drizzle in some of the semolina while vigorously stirring the milk, in one direction only, with a whisk. The semolina will begin to thicken almost immediately. Watch so that it doesn't burn on the bottom. Adjust the heat and continue drizzling semolina so that the mixture maintains a simmer, stir constantly for 5 minutes. Then simmer for 5 minutes longer, stirring occasionally or until the mass is very thick and smooth. Remove it from the heat and let it sit for 10 minutes. Add the egg yolks, 2 tablespoons of the butter, and 1 cup of the Parmesan, stirring after each addition. Rinse a jellyroll pan with cold water, tapping out the excess. Transfer the semolina mixture to the jellyroll pan, spreading it out to a 1/2-inch layer. Cover with plastic wrap and refrigerate the mixture for several hours or until it is chilled. Set the oven at 400 degrees. Use 3 tablespoons of the remaining butter to grease a 12-inch, shallow baking dish. With a 2 1/2-inch cutter, stamp out rounds of semolina and set them so that they overlap in the dish. (Save the trimmings for another meal.) Dot the rounds with the remaining 3 tablespoons of butter, sprinkle with the remaining 1 cup of Parmesan, and transfer them to the top rack of the oven. Bake the gnocchi for 20 minutes or until they are golden brown and very hot throughout. Serve at once with more Parmesan, passed separately, or with sauteed wild mushrooms. Serves 4.

SPINACH RICOTTA GNOCCHI BALLS
2 lbs. spinach, including stems, washed (frozen works well)
6 oz. Parmesan cheese
2 slices white bread, torn into pieces
2 tbsp. unsalted butter, melted
2 scallions, including green tops, cut into 2" pieces
1/4 c. parsley flakes
1/2 c. skim milk ricotta cheese, drained
1/3 c. unbleached all purpose flour
3 lg. egg whites
1 tsp. dried basil
1/2 tsp. dried oregano
1/2 - 1 tsp. salt
6-8 c. chicken broth or water (with 1 tbsp. salt)
--MORNAY SAUCE:--
3 tbsp. unsalted butter
3 tbsp. flour
1 1/2 c. milk
Salt
Nutmeg
White pepper
These light and fluffy spinach dumplings can be prepared in advance and baked just before serving. Put the spinach in a stainless steel saucepan with just the water clinging to its leaves. Cook it, uncovered, over moderately high heat until it is wilted, turning it once or twice with a wooden spoon. Transfer it to a colander and hold it under cold running water until it is completely cool. Drain it well. Wrap the spinach in towels, squeezing out as much moisture as possible. Put all but 3/4 cup Parmesan cheese into a bowl. Add the bread to the cheese and process until finely crumbled. Add the butter and mix. Add the scallions, minced. Add the spinach and parsley and process until the spinach is pureed. Add the ricotta, flour, egg whites, basil, oregano and salt (add salt judiciously, both the cheese and the broth are quite salty). Combine by using a fork or hands. Refrigerate the mixture for 2 hours or overnight. Flour your hands lightly and shape 1" balls from 1 tablespoon measures of the mixture. Bring the broth (or salted water) to a boil in a large saucepan. Gently lower the gnocchi (ball) 12 to 14 at a time, into the liquid and simmer them uncovered for 6 to 8 minutes or until they puff slightly and rise to the surface. Do not over cook. Transfer the gnocchi with a slotted spoon to a well buttered 13"x9" oval baking dish. Melt the butter in a saucepan and stir in the flour. Cook this roux over low heat for 5 minutes. Whisk in the milk and cook until the sauce becomes thickened and smooth. Remove the pan from the heat and let the sauce cool slightly. Stir in 1/2 the reserved Parmesan cheese and add salt, pepper and nutmeg. Spoon the sauce over the gnocchi, leaving some green showing and sprinkle the remaining cheese on top. Preheat the oven to 350 degrees and bake the gnocchi for 18 minutes. Makes about 40 gnocchi.

GNOCCHI AND BROCCOLI
1 lg. head broccoli
2 lbs. gnocchi
1 med. onion, chopped
1 lb. bacon
1 1/2 sticks margarine or butter
Garlic salt
Chop broccoli into small pieces; boil until tender. Cook gnocchi in boiling water according to package directions until tender. Cut bacon into small pieces and fry until crisp. Cook chopped onion until brown. Mix all ingredients; add garlic salt to taste. Serves 8.

SWISS CHARD GNOCCHI IN TOMATO CREAM SAUCE
2 tsp. margarine
2 tbsp. minced shallots
3/4 c. each all purpose flour & part skim ricotta cheese
2 oz. + 2 tsp. grated Parmesan cheese, divided
1 egg, lightly beaten
1/4 c. well drained cooked chopped Swiss chard
1/8 tsp. ground nutmeg
Dash white pepper
2-3 qts. water
Tomato-Cream Sauce
Garnish: basil leaves
In 8" skillet heat margarine over medium high heat until bubbly and hot; add shallots and saute until softened, 1 to 2 minutes. Transfer shallots to medium mixing bowl; add flour, ricotta cheese, 2 ounces Parmesan cheese, the egg, Swiss chard, nutmeg and pepper and mix well to form dough. Divide dough into 4 equal portions and roll each into a rope about 3/4" diameter; cut each rope into 1/2" lengths and, using your thumb and forefinger, press the middle of each piece together to form an indent. In 3 or 4 quart saucepan bring water to a boil; drop in gnocchi, a few at a time (water should continue to boil as gnocchi are added); when gnocchi rise to the surface, cook until al dente, 5 to 7 minutes. Using slotted spoon, remove gnocchi from water and arrange on serving platter. Top with Tomato-Cream Sauce and, using 2 spoons, toss to combine, sprinkle with remaining 2 teaspoons Parmesan cheese and garnish with basil leaves. Makes 4 servings. Variation: Spinach Gnocchi, substitute well drained cooked chopped spinach for the Swiss chard.

GNOCCHI
2 lb. squash, cooked and mashed
3 1/2 c. flour
Measure flour into a bowl. Make well in center of flour. Add squash (when it is still very hot). Mix well, making soft elastic dough. Knead on floured board. Break off small pieces of dough and roll into pieces of pencil thickness. Cut into 3/4 inch lengths. Press each piece lightly with floured fork. Gradually add Gnocchi to large pan of boiling water. Boil uncovered, rapidly for 8-10 minutes until tender or comes to the surface. Drain and serve with tomato sauce or tomato and meat sauce. Sprinkle with Italian Romano or Parmesan.