Ricotta Gnocchi

Recipe Ingredients

2		Frozen chopped spinach
2		Eggs
2 cups	292g / 10oz	Ricotta cheese
1 cup	146g / 5.1oz	Bread crumbs
1 cup	146g / 5.1oz	Grated parmesan cheese
1		Minced garlic
1/2 teaspoon	2.5ml	Salt
1		Pepper
1/4 teaspoon	1.3ml	Ground nutmeg
1 teaspoon	5ml	Dry basil
1		Flour

Recipe Instructions

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 minutes Remove with a slotted spoon. Serve with butter and parmesan cheese, or with a tomato sauce. Note: You can also bake these in a 375 oven for about 20 minutes.

Source:
Mario Batali

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