"Benjamin Johnston" > wrote in message
. au...
>
> Hi,
>
> I've almost given up on gnocchi. I've tried making it many times - with
> varying amounts of potato, flour and semolina. I've tried kneading it for
> different lengths of time. I've tried several recipies. But I just can't
get
> my gnocchi to taste anywhere near the stuff you get in restaurants or even
> from a supermarket.
>
> Every single time it comes out rubbery. Really heavy and dense and
rubbery.
> I'm pretty sure it isn't a problem with the cooking - because I can cook
> store-bought gnocchi fine. I'm pretty sure I must be doing something wrong
> during the preparation.
>
> Any ideas?
>
> Thanks a lot,
>
> -Benjamin Johnston
>
Hi Benjamin,

I learned this recipe for gnocchi in a class on Italian cooking ... they
always turn out light and fluffy, probably because teh recipe doesn't use
potato. It's also pretty easy:

Spinach and Ricotta Gnocchi

1T Finely chopped onion
2 T Butter
2T finely chopped mortedella or pancetta
1 10-ounce package of frozen spinach (defrosted and squeezed dry) or 1-pound
fresh spinach
¾ Cup ricotta cheese
2/3 Cup AP Flour
2 Egg Yolks
1 Cup freshly grated Parmesan cheese
1/4 teaspoon nutmeg
Melted butter
Parmesan


Method
In a skillet, over medium heat sauté onion in the butter until pale gold.
Add chopped mortadella and sauté for about a minute.
Add spinach and ¼ t of salt and sauté for about 4 minutes.
Transfer contents of pan to bowl. Add ricotta and flour. Stir to combine.
Add egg yolks, cheese and nutmeg. Taste and correct for salt. Make small
pellets and place on floured baking sheet.

To cook gnocchi: Bring 4 quarts of salted water to a boil.
Drop the gnocchi a few at a time and cook for about 2-3 minutes. Retreive
gnocchi with slotted spoon and place in baking pan. Drizzle with melted
butter and a sprinkling of Parmesan cheese and place under a broiler until
gratineed.

Enjoy,
Mia