CookBook Home Page Soups List

Gnocchi Verdi



  • 1 pound of fresh chopped spinach. Fresh spinach is a bit of a nuisance because of the need to wash and chop. Also, I am not at all sure that it improves the outcome. Frozen chopped spinach can be quickly defrosted in the microwave, it is clean and ready to go, but it comes in 12 oz. packages so that you must adjust the rest of the recipe. I solve this by supplementing with arugula or sorrel. The latter is always in our garden.
  • 1/2 stick of butter (1/4 cup)
  • 3/4 cup of cream cheese
  • 2 eggs lightly beaten
  • 2 Tbs. whipping cream
  • 1/2 cup of freshly grated Parmesan cheese
  • 1/4 cup of flour
  • Salt and pepper to taste


If the spinach is fresh, heat in covered pan until limp. If frozen I skip this but go on to pressing all of the moisture out of both types of spinach. This is best done simply by putting manageable quantities of spinach into my palms and squeezing very firmly.

In same skillet sauté spinach in butter. Add cream cheese, mixing thoroughly, and cook for 5 minutes. Remove from heat and set aside. [If too hot it would cook the eggs].

In small bowl combine the eggs ,cream, Parmesan, and the flour. Mix well with the spinach and let cool in refrigerator for at least 2 hours. When ready to cook, roll into walnut size balls and cook in simmering chicken stock. If boiling too vigorously it will tend to break up balls. In about 7 to 10 minutes balls will rise and you are ready to serve. Unused portion can be held in refrigerator for 2 to 3 days and rolled before using.

* Chicken & Poultry by Calif. Culinary Academy, Page 97