Ricotta Gnocchicheese/eggs, main dish, pasta 2 pks. froz. chopped spinach 2 eggs 2 cup ricotta cheese 1 cup bread crumbs 1 cup grated parmesan cheese 1 clove minced garlic 1/2 teaspoon salt 1 pinch pepper 1/4 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 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. |
