Title: Ricotta Gnocchi
Categories: Cheese Entree Pasta
Yield: 8 Servings
| 2 | | Pks. froz. chopped spinach |
| 2 | | Eggs |
| 2 | c | Ricotta cheese |
| 1 | c | Bread crumbs |
| 1 | c | Grated parmesan cheese |
| 1 | | Clove minced garlic |
| 1/2 | ts | Salt |
| 1 | pn | Pepper |
| 1/4 | ts | Ground nutmeg |
| 1 | ts | Dry basil |
| 1 | | Flour |
Cook spinach according to directions, then drain. When cool enough to
handle, press out as much water as possible with your hands. In a large
bowl, beat eggs. Add ricotta and mix well. Stir in bread crumbs,
parmesan, garlic, salt, pepper, nutmeg, basil, and spinach. Mix well. Shape
into 1 1/2 inch balls. Rollin four to coat lightly. Poach half the balls at
a time in a large kettle of boiling water.Cook at a gentle boil for 10 min.
Remove with a slotted spoon. Serve with butter & parmesan cheese, or with a
tomato sauce. Note: You can also bake these in a 375 oven for about
20 minutes.