Ricotta Gnocchi
Source of Recipe
Sugarbusters Recipes Volume I By Ricki
List of Ingredients
1 egg
1 cup ricotta cheese
1/2 cup find dry bread crumbs
1/4 cup grated parmesan cheese
1/4 teaspoon garlic salt
dash of pepper
1/8 teaspoon ground nutmeg
1/2 teaspoon dry basil
1 package (10 oz.) frozen chopped spinach, thawed
ww flour
boiling salted water
Recipe
In a large bowl, beat egg. Add ricotta and mix well. Stir in bread crumbs, 1/2 cup of the parmesan, garlic salt, pepper, nutmeg, and basil (WARNING: Short of allergies, DO NOT omit any of the seasonings even though the quanities are so small -- the flavor is remarkable.) Squeeze spinach to remove excess moisture. Stir spinach into ricotta mixture. Shape mixture into 1 1/2-inch balls. Roll in flour to coat lightly. (I got 16 balls, 4 per serving.) Drop balls gently into a large kettle of boiling salted water. When water returns to a boil, adjust heat so water boils very gently. Cook for 10 minutes. Meanwhile, reheat fresh tomato sauce. Remove balls with a slotted spoon, drain well, and place in a serving dish. Pour tomato sauce over gnocchi; sprinkle with remaining 1/4 cup parmesan. Makes 4 servings.
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