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Inaugurational pasta 2001
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Polenta a la Romaine
Potato gnocchi with lobster
San remo pasta salad
Shrimp-tortellini pesto
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Spaghetti bake
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Spinach pasta salad
Summer pasta vegetable salad
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Vegetable lasagne

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


serves 4

1 teaspoon chopped onion
2 teaspoons butter
2 teaspoons fine chopped pancetta or unsmoked ham
1-10 ounce package frozen spinach, thawed or 1 pound fresh
salt to taste
3/4 cup ricotta
2/3 cup flour
2 egg yolks
1 cup grated parmesan
1/4 teaspoon nutmeg

Melt butter in a skillet, and saute onion until golden. Add ham and continue cooking for 3-4 minutes.
Add spinach, salt to taste and saute for 5 to 6 minutes, stirring frequently. Transfer to a mixing bowl. Stir in ricotta, flour, mixing thoroughly.
Add egg yolks, cheese and nutmeg. Season to taste. To shape gnocchi: Roll into little sausages. Shape on butter ball wooden board or make small pellets out of the mixture, shaping them quickly in the palm of your hands. Ideally, they should 1/2-inch in diameter.
If the mixture begins to stick to your hands, dust your hands lightly with flour.
Cook gnocchi in salted boiling water for two to three minutes.
Serving suggestions:
melted butter and Parmesan cheese.
Bake to melt cheese. - Boil in chicken broth, serve with Parmesan. - tomato and/or cream sauce, and Parmesan.

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