Ricotta gnocchi

Yield: 8 servings

Measure 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

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.

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