Recipe - Ricotta Gnocchi

2 Pks. froz. chopped spinach
2 Eggs
2 cup Ricotta cheese
1 cup Bread crumbs
1 cup Grated parmesan cheese
1 Clove minced garlic
One half teaspoon Salt
1 pn Pepper
One fourth 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 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini