Ricotta Gnocchi Recipe
Ingredients
| Fresh Tomato Sauce | ||
| Egg | 1 | |
| Ricotta cheese | 1 Cup (16 tbs) | |
| 1/2 cup fine dry bread crumbs | ||
| Parmesan cheese | 3/4 Cup (16 tbs), grated | |
| Garlic salt | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| Ground nutmeg | 1/8 Teaspoon | |
| Basil | 1/2 Teaspoon | |
| Frozen chopped spinach package | 1 , thawed | |
| All purpose flour | ||
| Boiling salted water | ||
Directions
Prepare fresh tomato sauce.
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.
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.
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 the remaining 1/4 cup Parmesan.
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.
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.
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 the remaining 1/4 cup Parmesan.
Chef
