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Ricotta Gnocchi Recipe
|Tomato sauce||1⁄2 Cup (8 tbs) (Use Fresh)|
|Ricotta cheese||1 Cup (16 tbs)|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||3⁄4 Cup (12 tbs)|
|Garlic salt||1⁄4 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Dry basil||1⁄2 Teaspoon|
|Frozen chopped spinach||1 , thawed (1 Package, Thawed)|
|All purpose flour||1 Cup (16 tbs)|
|Boiling salted water||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1595 Calories from Fat 599
% Daily Value*
Total Fat 68 g104.8%
Saturated Fat 39 g195.2%
Trans Fat 0 g
Cholesterol 419.3 mg
Sodium 2566.9 mg107%
Total Carbohydrates 150 g49.9%
Dietary Fiber 14.9 g59.7%
Sugars 11.7 g
Protein 98 g195.8%
Vitamin A 690.1% Vitamin C 188%
Calcium 204.5% Iron 116.1%
*Based on a 2000 Calorie diet
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.