Spinach Gnocchi with Nutmeg

Our family's birthday dinner.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat potato and enough water to cover to boiling. Cover and boil about 30 minutes or until tender; drain and cool slightly. Peel and mash potato; cool. *(Instant mashed potatoes can be substituted, prepare them using only boiling water. No milk, butter or salt.) Stir in nutmeg, 1/2 teaspoon salt, the egg, spinach and enough flour to make stiff dough. Shape into 1 inch balls. *(We use 2 forks to shape dough.)

Step 2

Heat butter in 10-inch skillet over medium-high heat. Sauté onions in butter until tender. Stir in cream and white pepper. Heat to boiling; reduce heat. Simmer uncovered 10 minutes or until thickened. Stir in Gorgonzola cheese crumbles until smooth.

Step 3

Heat 4 quarts water to boiling; add half of the gnocchi. After gnocchi rise to surface, boil 4 minutes. Remove with slotted spoon; drain. Repeat with remaining gnocchi. Mix gnocchi and cream mixture. Sprinkle with Parmesan cheese. Serve with brussel sprouts.