Ingredients:
4 slices white bread, crusts removed
1/2 cup milk
1 lb frozen chopped spinach, thawed,drained and squeezed dry
8 ounces ricotta cheese
2 eggs
2 ounces grated parmesan cheese
1 pinch ground nutmeg
salt and pepper
1/4 cup flour
parmesan cheese, shavings
6 tablespoons butter, melted
2 cloves garlic, pressed
3 tablespoons chopped fresh basil
1 medium tomatoes, diced
Directions:
Gnocchi: Add milk and bread to a shallow dish, let bread soak 10 minutes, then squeeze excess milk from the bread.
In a medium bowl, combine bread, spinach, ricotta, eggs, grated parmesan, nutmeg, salt and pepper, cover and refrigerate 1 hour.
Fold the flour into the spinach mixture, flour your hands and roll heaping tsps into balls.
Bring a large saucepan of salted water to a boil, add gnocchi in batches, cook 2 minutes or until gnocchi rises to the surface, transfer to a serving plate with a slotted spoon and keep warm.
Sauce: Combine ingredients in a small saucepan, cook over medium heat 3 minutes or until the butter is lightly browned.
To serve, drizzle sauce over gnocchi and top with shaved Parmesan.
Servings: 4
Time preparation: 105 min.
Time total: 120 min.