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STRANGLED PRIEST
4 tbsp. butter or margarine
1 1/2 lbs. fresh spinach or 20 oz.
frozen spinach, thoroughly
defrosted, cooked, squeezed of
excess water & chopped
3/4 c. ricotta cheese
2 eggs, slightly beaten
6 tbsp. flour
1/4 c. Parmesan cheese
Salt, pepper & nutmeg
Melt butter over moderate heat. Add chopped spinach and cook,
stirring occasionally for 2 to 3 minutes. Add ricotta and cook,
stirring 3 to 4 minutes longer. Transfer the spinach-ricotta
mixture to a large bowl and mix eggs, flour, Parmesan, salt, pepper
and nutmeg. Place in refrigerator at least 1 hour or until quite
firm. Bring water and salt to simmer over moderate heat. Flour
hands lightly, pick up about 1 tablespoon of Gnocchi mixture and
shape into a small ball. Gently drop into simmering water, cook
uncovered for about 8 to 10 minutes. Drain and cover with butter
sauce or tomato sauce. Add a lot of Parmesan cheese.
Serves 4 to 6.
Supposedly, an Italian priest was so fond of this recipe that
one fateful day he ate so many of these Gnocchi that he choked to
death, thus the name, "Strangled Priest"!
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