For those interested here is my recipe for "green gnocchi"

GNOCCHI AGLI SPINACI (Spinach gnocchi with gorgonzola and speck cream)

Category: First dish
Nb persons: 4

1 k potatoes - (use the old one, because new are
-to full of water
300 g spinach
250 g flour
1 egg

Boil potatoes with skin till they are soft. When ready , drain, take away
skin and mush them ( over a rolling board) when they are still hot. Then,
let them cool.
Steam spinach for some minutes (I have used frozen cubes), then squeeze
very well and mince in a food processor.
Spinach must be very dry: if you want to be sure they are perfectly dry, put
them in a frying pan without seasoning and cook for some minutes.
Add spinach to mushed potatoes, add one egg and flour and mix well with your
hands. Dough must be not soft nor hard.
Cut the ball of dough in four piece. take one piece at a time and roll it
on the rolling board in order to obtain long snakes of dough (half an inch
thick).
Cut gnocchi (1 inch long) with a knife and put them over a floured napkin.
If you want you can roll them over a fork to make stripes.
When all gnocchi are ready, you can frozen them or you can cook in a big pan
full of boiling and salted water to which you have added a TBS of olive oil.
Gnocchi are ready when they come on the surface. Take them with a strainer
and put in a bowl or in a frying pan with your preferred sauce.
I like to eat them with ragù and reggiano cheese. With gorgonzola and speck
cream or with a simple tomato sauce with basil.

Gorgonzola and speck cream:
Put some butter in a frying pan. When it is liquefied, add some chopped
scallions and stripes of speck. Evaporate with white wine. Then add little
pieces of gorgonzola cheese and some cream or milk or both. Sprinkle with
black pepper and chopped parsley.
Mix till gorgonzola is liquefied.
Enjoy
Pandora




Nutritional facts per serving (daily value):
Calories 261kcal
Protein 10g (20%)
Total Fat 2g (3%)
Sat. 0g (2%)
Chol. 47mg (16%)
Carb. 51g (17%)
Fiber 3g (13%)
Sugars 1g
Calcium 89mg (9%)
Iron 5mg (29%)

----------

Exported from Shop'NCook 3.1 (http://www.shopncook.com)

Pandora wrote:

For those interested here is my recipe for "green gnocchi"

GNOCCHI AGLI SPINACI (Spinach gnocchi with gorgonzola and speck cream)

Category: First dish
Nb persons: 4

1 k potatoes - (use the old one, because new are
-to full of water
300 g spinach
250 g flour
1 egg

Boil potatoes with skin till they are soft. When ready , drain, take away
skin and mush them ( over a rolling board) when they are still hot. Then,
let them cool.
Steam spinach for some minutes (I have used frozen cubes), then squeeze
very well and mince in a food processor.
Spinach must be very dry: if you want to be sure they are perfectly dry, put
them in a frying pan without seasoning and cook for some minutes.
Add spinach to mushed potatoes, add one egg and flour and mix well with your
hands. Dough must be not soft nor hard.
Cut the ball of dough in four piece. take one piece at a time and roll it
on the rolling board in order to obtain long snakes of dough (half an inch
thick).
Cut gnocchi (1 inch long) with a knife and put them over a floured napkin.
If you want you can roll them over a fork to make stripes.
When all gnocchi are ready, you can frozen them or you can cook in a big pan
full of boiling and salted water to which you have added a TBS of olive oil.
Gnocchi are ready when they come on the surface. Take them with a strainer
and put in a bowl or in a frying pan with your preferred sauce.
I like to eat them with ragù and reggiano cheese. With gorgonzola and speck
cream or with a simple tomato sauce with basil.

Gorgonzola and speck cream:
Put some butter in a frying pan. When it is liquefied, add some chopped
scallions and stripes of speck. Evaporate with white wine. Then add little
pieces of gorgonzola cheese and some cream or milk or both. Sprinkle with
black pepper and chopped parsley.
Mix till gorgonzola is liquefied.
Enjoy
Pandora

Pandora...what is speck? tia...Sharon

"biig" ha scritto nel messaggio
...


Pandora wrote:

For those interested here is my recipe for "green gnocchi"

GNOCCHI AGLI SPINACI (Spinach gnocchi with gorgonzola and speck cream)

Category: First dish
Nb persons: 4

1 k potatoes - (use the old one, because new are
-to full of water
300 g spinach
250 g flour
1 egg

Boil potatoes with skin till they are soft. When ready , drain, take away
skin and mush them ( over a rolling board) when they are still hot.
Then,
let them cool.
Steam spinach for some minutes (I have used frozen cubes), then squeeze
very well and mince in a food processor.
Spinach must be very dry: if you want to be sure they are perfectly dry,
put
them in a frying pan without seasoning and cook for some minutes.
Add spinach to mushed potatoes, add one egg and flour and mix well with
your
hands. Dough must be not soft nor hard.
Cut the ball of dough in four piece. take one piece at a time and roll
it
on the rolling board in order to obtain long snakes of dough (half an
inch
thick).
Cut gnocchi (1 inch long) with a knife and put them over a floured
napkin.
If you want you can roll them over a fork to make stripes.
When all gnocchi are ready, you can frozen them or you can cook in a big
pan
full of boiling and salted water to which you have added a TBS of olive
oil.
Gnocchi are ready when they come on the surface. Take them with a
strainer
and put in a bowl or in a frying pan with your preferred sauce.
I like to eat them with ragù and reggiano cheese. With gorgonzola and
speck
cream or with a simple tomato sauce with basil.

Gorgonzola and speck cream:
Put some butter in a frying pan. When it is liquefied, add some chopped
scallions and stripes of speck. Evaporate with white wine. Then add
little
pieces of gorgonzola cheese and some cream or milk or both. Sprinkle with
black pepper and chopped parsley.
Mix till gorgonzola is liquefied.
Enjoy
Pandora

Pandora...what is speck? tia...Sharon

it is smoked and raw ham. It's typical of Trentino Alto Adige anothern
Italy region.
Cheers
Pandora

"Pandora" wrote in message
...
For those interested here is my recipe for "green gnocchi"

snip wonderful recipe

Thanks Pandora,

Elisa

"Elisa" ha scritto nel messaggio
...

"Pandora" wrote in message
...
For those interested here is my recipe for "green gnocchi"

snip wonderful recipe

Thanks Pandora,

Elisa

You are welcome . I hope you understand
Cheers
Pandora

What is speck, Pandora? I don't recognize the term.

serene

Pandora wrote:

"biig" ha scritto nel messaggio
...


Pandora wrote:

For those interested here is my recipe for "green gnocchi"

GNOCCHI AGLI SPINACI (Spinach gnocchi with gorgonzola and speck cream)

Category: First dish
Nb persons: 4

1 k potatoes - (use the old one, because new are
-to full of water
300 g spinach
250 g flour
1 egg

Boil potatoes with skin till they are soft. When ready , drain, take away
skin and mush them ( over a rolling board) when they are still hot.
Then,
let them cool.
Steam spinach for some minutes (I have used frozen cubes), then squeeze
very well and mince in a food processor.
Spinach must be very dry: if you want to be sure they are perfectly dry,
put
them in a frying pan without seasoning and cook for some minutes.
Add spinach to mushed potatoes, add one egg and flour and mix well with
your
hands. Dough must be not soft nor hard.
Cut the ball of dough in four piece. take one piece at a time and roll
it
on the rolling board in order to obtain long snakes of dough (half an
inch
thick).
Cut gnocchi (1 inch long) with a knife and put them over a floured
napkin.
If you want you can roll them over a fork to make stripes.
When all gnocchi are ready, you can frozen them or you can cook in a big
pan
full of boiling and salted water to which you have added a TBS of olive
oil.
Gnocchi are ready when they come on the surface. Take them with a
strainer
and put in a bowl or in a frying pan with your preferred sauce.
I like to eat them with ragù and reggiano cheese. With gorgonzola and
speck
cream or with a simple tomato sauce with basil.

Gorgonzola and speck cream:
Put some butter in a frying pan. When it is liquefied, add some chopped
scallions and stripes of speck. Evaporate with white wine. Then add
little
pieces of gorgonzola cheese and some cream or milk or both. Sprinkle with
black pepper and chopped parsley.
Mix till gorgonzola is liquefied.
Enjoy
Pandora

Pandora...what is speck? tia...Sharon

it is smoked and raw ham. It's typical of Trentino Alto Adige anothern
Italy region.
Cheers
Pandora
Thanks Pan...my friend's father is a sport fisherman who spends his
winters in Florida. They catch a fish called speck.....Sharon

On Mon 09 Jan 2006 12:01:44p, serene wrote in rec.food.cooking:

What is speck, Pandora? I don't recognize the term.

serene


Take a look at item 3 on the page...

http://www.igourmet.com/shoppe/shopp...3&subcat=Bacon

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On 9 Jan 2006 20:08:10 +0100, Wayne Boatwright
wrote:

On Mon 09 Jan 2006 12:01:44p, serene wrote in rec.food.cooking:

What is speck, Pandora? I don't recognize the term.

serene


Take a look at item 3 on the page...

http://www.igourmet.com/shoppe/shopp...3&subcat=Bacon

Cool, thanks, and thank you, too, Pandora -- I didn't see your
response before I asked.

serene

"serene" ha scritto nel messaggio
...
What is speck, Pandora? I don't recognize the term.

serene

I Think I have answer this morning. Speck is smocked raw ham! Typical of
Trentino Alto Adige (Nothern italian region).
Look here. perhaps you recognize it.

http://images.google.com/imgres?imgu...%3D% 26sa%3DG

cheers
Pandora

"biig" ha scritto nel messaggio
...


Pandora wrote:

"biig" ha scritto nel messaggio
...


Pandora wrote:

For those interested here is my recipe for "green gnocchi"

GNOCCHI AGLI SPINACI (Spinach gnocchi with gorgonzola and speck
cream)

Category: First dish
Nb persons: 4

1 k potatoes - (use the old one, because new are
-to full of water
300 g spinach
250 g flour
1 egg

Boil potatoes with skin till they are soft. When ready , drain, take
away
skin and mush them ( over a rolling board) when they are still hot.
Then,
let them cool.
Steam spinach for some minutes (I have used frozen cubes), then
squeeze
very well and mince in a food processor.
Spinach must be very dry: if you want to be sure they are perfectly
dry,
put
them in a frying pan without seasoning and cook for some minutes.
Add spinach to mushed potatoes, add one egg and flour and mix well
with
your
hands. Dough must be not soft nor hard.
Cut the ball of dough in four piece. take one piece at a time and
roll
it
on the rolling board in order to obtain long snakes of dough (half an
inch
thick).
Cut gnocchi (1 inch long) with a knife and put them over a floured
napkin.
If you want you can roll them over a fork to make stripes.
When all gnocchi are ready, you can frozen them or you can cook in a
big
pan
full of boiling and salted water to which you have added a TBS of
olive
oil.
Gnocchi are ready when they come on the surface. Take them with a
strainer
and put in a bowl or in a frying pan with your preferred sauce.
I like to eat them with ragù and reggiano cheese. With gorgonzola and
speck
cream or with a simple tomato sauce with basil.

Gorgonzola and speck cream:
Put some butter in a frying pan. When it is liquefied, add some
chopped
scallions and stripes of speck. Evaporate with white wine. Then add
little
pieces of gorgonzola cheese and some cream or milk or both. Sprinkle
with
black pepper and chopped parsley.
Mix till gorgonzola is liquefied.
Enjoy
Pandora

Pandora...what is speck? tia...Sharon

it is smoked and raw ham. It's typical of Trentino Alto Adige anothern
Italy region.
Cheers
Pandora
Thanks Pan...my friend's father is a sport fisherman who spends his
winters in Florida. They catch a fish called speck.....Sharon

You can try! ROTFL!

Pandora wrote:

"biig" ha scritto nel messaggio
...


Pandora wrote:

"biig" ha scritto nel messaggio
...


Pandora wrote:

For those interested here is my recipe for "green gnocchi"

GNOCCHI AGLI SPINACI (Spinach gnocchi with gorgonzola and speck
cream)

Category: First dish
Nb persons: 4

1 k potatoes - (use the old one, because new are
-to full of water
300 g spinach
250 g flour
1 egg

Boil potatoes with skin till they are soft. When ready , drain, take
away
skin and mush them ( over a rolling board) when they are still hot.
Then,
let them cool.
Steam spinach for some minutes (I have used frozen cubes), then
squeeze
very well and mince in a food processor.
Spinach must be very dry: if you want to be sure they are perfectly
dry,
put
them in a frying pan without seasoning and cook for some minutes.
Add spinach to mushed potatoes, add one egg and flour and mix well
with
your
hands. Dough must be not soft nor hard.
Cut the ball of dough in four piece. take one piece at a time and
roll
it
on the rolling board in order to obtain long snakes of dough (half an
inch
thick).
Cut gnocchi (1 inch long) with a knife and put them over a floured
napkin.
If you want you can roll them over a fork to make stripes.
When all gnocchi are ready, you can frozen them or you can cook in a
big
pan
full of boiling and salted water to which you have added a TBS of
olive
oil.
Gnocchi are ready when they come on the surface. Take them with a
strainer
and put in a bowl or in a frying pan with your preferred sauce.
I like to eat them with ragù and reggiano cheese. With gorgonzola and
speck
cream or with a simple tomato sauce with basil.

Gorgonzola and speck cream:
Put some butter in a frying pan. When it is liquefied, add some
chopped
scallions and stripes of speck. Evaporate with white wine. Then add
little
pieces of gorgonzola cheese and some cream or milk or both. Sprinkle
with
black pepper and chopped parsley.
Mix till gorgonzola is liquefied.
Enjoy
Pandora

Pandora...what is speck? tia...Sharon

it is smoked and raw ham. It's typical of Trentino Alto Adige anothern
Italy region.
Cheers
Pandora
Thanks Pan...my friend's father is a sport fisherman who spends his
winters in Florida. They catch a fish called speck.....Sharon

You can try! ROTFL!

Thanks....two different items....lol....Sharon

Pandora wrote:
"serene" ha scritto nel messaggio
...

What is speck, Pandora? I don't recognize the term.

serene


I Think I have answer this morning. Speck is smocked raw ham! Typical of
Trentino Alto Adige (Nothern italian region).
Look here. perhaps you recognize it.

http://images.google.com/imgres?imgu...%3D% 26sa%3DG

cheers
Pandora


I Love Speck!!!!

"jake" ha scritto nel messaggio
. nl...
Pandora wrote:
"serene" ha scritto nel messaggio
...

What is speck, Pandora? I don't recognize the term.

serene


I Think I have answer this morning. Speck is smocked raw ham! Typical of
Trentino Alto Adige (Nothern italian region).
Look here. perhaps you recognize it.

http://images.google.com/imgres?imgu...%3D% 26sa%3DG

cheers
Pandora


I Love Speck!!!!

So do I! You can try to put it in your sage focaccia: GNAM!
Cheers
Pandora

Pandora wrote:

"jake" ha scritto nel messaggio
. nl...

Pandora wrote:

"serene" ha scritto nel messaggio
...


What is speck, Pandora? I don't recognize the term.

serene


I Think I have answer this morning. Speck is smocked raw ham! Typical of
Trentino Alto Adige (Nothern italian region).
Look here. perhaps you recognize it.

http://images.google.com/imgres?imgu...%3D% 26sa%3DG

cheers
Pandora



I Love Speck!!!!


So do I! You can try to put it in your sage focaccia: GNAM!
Cheers
Pandora


What an excellent idea./ But I'll eat it with pretty much anything