Ricotta gnocchi
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Pks. froz. chopped spinach | |
| 2 | Eggs | |
| 2 | cups | Ricotta cheese |
| 1 | cup | Bread crumbs |
| 1 | cup | Grated parmesan cheese |
| 1 | Clove minced garlic | |
| ½ | teaspoon | Salt |
| 1 | pinch | Pepper |
| ¼ | teaspoon | Ground nutmeg |
| 1 | teaspoon | Dry basil |
| 1 | Flour | |
Directions
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 1½ 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.