Spinach Gnocchi with Fontina Cheese
- 1 pound russet potatoes
- 2 10-ounce packages ready-to-use spinach leaves, stemmed
- 1 small egg, beaten to blend
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups (about) all purpose flour
- 1/4 cup (1/2 stick) butter, melted
- 5 ounces Fontina cheese, thinly sliced
- Steam potatoes until very tender, about 35 minutes.
- Cool potatoes slightly and peel.
- Mash potatoes in large bowl until smooth.
- Set aside.
- Meanwhile, bring 2 inches of salted water to boil in large pot.
- Add spinach leaves to pot and cook until wilted, stirring occasionally, about 2 minutes.
- Drain spinach, reserving 1/4 cup cooking liquid.
- Squeeze out as much liquid as possible from spinach.
- Puree spinach in processor, adding reserved cooking liquid 1 tablespoon at a time if necessary to help puree and scraping down sides of processor bowl occasionally.
- Transfer spinach mixture to bowl with potatoes.
- Mix in egg, ground nutmeg and enough flour until soft and slightly sticky dough forms.
- Season dough to taste with salt.
- Dust baking sheet with flour.
- Working in batches and using floured hands, roll 1/4 cup dough on lightly floured work surface to form 12-inch rope.
- Cut rope into 1-inch pieces.
- Roll each piece between palms to form oval ball.
- Lightly flour the wires of a whisk.
- Using thumb, gently roll each ball down length of wires, making ribbed impressions in gnocchi.
- Transfer gnocchi to prepared baking sheet.
- Repeat rolling, cutting and shaping of remaining dough.
- Preheat oven to 400F.
- Butter 13x9-inch baking dish.
- Working in batches, add gnocchi to large pot of boiling salted water and cook until gnocchi rise to surface of water, about 4 minutes.
- Using slotted spoon, remove gnocchi from water, draining off excess, and transfer to prepared baking dish.
- Pour 1/4 cup melted butter over gnocchi; toss thoroughly to coat.
- Top with Fontina cheese slices.
- (Gnocchi can be prepared 1 day ahead.
- Cover and refrigerate.)
- Bake until gnocchi are heated through and cheese bubbles, about 10 minutes.
potatoes, readyto, egg, ground nutmeg, flour, butter, cheese
Taken from www.epicurious.com/recipes/food/views/spinach-gnocchi-with-fontina-cheese-4009 (may not work)