Ricotta Gnocchi
Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
spinach, frozen
chopped |
|
| 2 | large |
eggs
|
|
| 2 | cups |
ricotta cheese
|
|
| 1 | cup |
bread crumbs
|
|
| 1 | cup |
Parmesan cheese
grated |
|
| 1 | clove |
garlic
minced |
|
| ½ | teaspoon |
salt
|
|
| 1 | pinch |
black pepper
|
*
|
| ¼ | teaspoon |
nutmeg
ground |
|
| 1 | teaspoon |
basil
dried |
*
|
| 1 | x |
all-purpose flour
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
spinach, frozen
chopped |
|
| 2 | large |
eggs
|
|
| 473 | ml |
ricotta cheese
|
|
| 237 | ml |
bread crumbs
|
|
| 237 | ml |
Parmesan cheese
grated |
|
| 1 | clove |
garlic
minced |
|
| 2.5 | ml |
salt
|
|
| 1 | pinch |
black pepper
|
*
|
| 1.3 | ml |
nutmeg
ground |
|
| 5 | ml |
basil
dried |
*
|
| 1 | x |
all-purpose 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 and parmesan cheese, or with a tomato sauce.
Note: You can also bake these in a 375 oven for about 20 minutes.
