Ricotta Gnocchi Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 Pks.: froz. chopped spinach,
2: Eggs,
2 cup: Ricotta cheese,
1 cup: Bread crumbs,
1 cup: Grated parmesan cheese,
1 Clove: minced garlic,
1/2 tsp: Salt,
1 pinch: Pepper,
1/4 tsp: Ground nutmeg,
1 tsp: Dry basil,
1: 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 1 1/2 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.
Source from luhu.jp
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 1/2 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.
Source from luhu.jp