Title: Spinach gnocci
 Categories: Italian, Pasta, Cheese
      Yield: 4 Servings
 
  1 1/2 lb Fresh Spinach Cooked
           & Drained & Chopped OR
      1 lb Frozen Chopped Spinach
           Thawed
    1/2 lb Mozzarella Grated
  1 1/2 c  Flour
      1 c  Grated Parmesan Cheese
      2    Eggs Beaten
           Black Pepper
           Freshly Grated Nutmeg
           Extra Flour for Coating
           A Little Butter
 
    1.  Drain Spinach & Then Puree in a Processor.  Put the Puree Into a
  Saucepan & Dry It Over the Heat for a Minute. Remove from the Heat.
    2.  in a Bowl, Mix Together the Mozzarella, Flour, Parmesan, Eggs &
  Spinach.  Season With Pepper & Nutmeg. If the Mixture Is Very Soft,
  Put It Into the Refrigerator To Firm Up for About 30 Min.
    3.  Roll Heaped Teaspoons Of the Mixture in a Little Flour. this
  Can Be Done Ahead Of Time.
    4.  To Cook the Gnocchi, First Heat the oven To Low To Keep the
  Gnocchi Warm AS They'Re Ready.  Half-Fill a Large Saucepan With
  Lightly Salted Water & Bring Just To a Boil.
    5.  Drop 6-8 Gnocchi Into the Water & Let Them Simmer Very Gently
  for About 5-10 Min, until They Float To the Surface.
    6.  Make Sure the Water Does Not Get Beyond a Bare Simmer, & Remove
  the Gnocchi as Soon as They Are Ready or They May Fall Apart.
    7.  Drain the Gnocchi Well, Then Put Them Into a Warmed Serving
  Dish, Dot With a Little Butter & Keep Them Warm While You Cook
  Another Batch.
    8.  When All the Gnocchi Are Done, Sprinkle With Grated Parmesan
  Cheese and Serve Immediately.