Recipe: Pinwheel Gnocchi (Woman's Day magazine, 1970's)

PINWHEEL GNOCCHI

"Tender green spinach and fluffy potatoes pinwheel together to make this potato version of an Italian favorite."

1 (10 ounce) package frozen chopped spinach
1 cup ricotta cheese (from a 1 pound container)
1 cup grated Parmesan cheese, divided use
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds potatoes, pared
2 eggs, beaten
3 cups sifted alt-purpose flour, divided use
2 tablespoons butter or margarine, melted

Cook spinach following label directions; squeeze and press all water out of spinach; spread on paper toweling. Chop very fine.

Combine spinach, ricotta, 1/2 cup of the Parmesan cheese, nutmeg, salt and pepper in a small bowl. Refrigerate until ready to use.

Cook potatoes in boiling salted water until tender in a large saucepan; drain; toss Over very low heat 2 minutes to dry potatoes.

Mash potatoes until smooth in a large bowl; beat in eggs. Blend in 2 3/4 cups of the flour to make a soft dough. Knead on a lightly floured pastry board, adding only enough of the remaining 1/4 cup flour to keep dough from sticking.

Roll out to a 14-inch square. Spread with filling; roll up jelly-roll fashion. Wrap in plastic wrap; refrigerate at least 1 hour.

WHEN READY TO COOK:
Carefully cut into 1-inch slices. Place overlapping, in a 9x9x2-inch greased baking pan. Spoon melted butter over top and sprinkle with the remaining 1/2 cup Parmesan cheese.

Bake in hot oven (400 degrees F) 25 minutes or until golden brown.

Makes 4 servings
From: Recipelink.com
Source: Vintage magazine recipe clipping: Woman's Day magazine, 1972