Spinach Gnocchi

2 c. cooked & squeezed spinach (4 bags fresh or 4 pkg. chopped spinach)
1 c. Ricotta or Farmers cheese
3/4 c. freshly grated Parmesan cheese
1 egg
3 tbsp. potato starch
Nutmeg to taste
Salt to taste
3 qt. water
2 tbsp. butter

Combine the spinach, cheeses, egg, starch, nutmeg and salt. Bring water to a rolling boil in a large pot. Add salt. Wetting your hands first, form spinach mixture into dumplings the size of walnuts and drop them one by one into the boiling water. They will drop to the bottom. When they rise to the surface remove and drain.

Just before serving, preheat oven to 350 degrees. Place the gnocchi in a buttered flat casserole. Sprinkle with Parmesan cheese. Heat for a few minutes in the oven. Makes 24 large gnocchi.

Potato Gnocchi

3 c. cold mashed potatoes
1 egg
1/2 tsp. salt
3 c. flour

Combine all ingredients and mix well with flour to make a manageable dough. May need more or less flour depending upon potatoes. Knead well and roll into lengths. Cut pieces 2/3 inch lengths. With floured fingers, press a hollow into each roll. Drop into rapidly boiling water. Boil about 10 minutes. Drain and serve with tomato or meat sauce.

These may be frozen until ready to use. To do so, spread on a cookie sheet and freeze. Place frozen Gnocchi in a plastic bag. When ready to use drop in boiling, salted water. Do not thaw. Serves 6.

Ricotta Cheese Gnocchi

1 lb. ricotta cheese
1 egg
4 oz. butter
1/2 c. Parmesan grated cheese

Sieve the ricotta and stir in the butter, Parmesan cheese, eggs and salt and pepper. Add flour to make soft dough. Form gnocchi about size of a cork. Roll in flour. Drop in gently boiling water. Cook about 4 to 5 minutes. Lift and drain. Serve them with grated cheese or with tomato sauce and grated cheese. Can be made with cooked mashed potatoes.