Spinach and Ricotta Dumplings

10 Jan

Spinach and Ricotta Gnocchi

Prep Time: 45 minutes + 1 hour Refrigeration
Cooking Time: 15 minutes

Serves 4-6

Ingredients:

4 slices white bread, crusts removed
½ cup milk
1 lb frozen spinach, thawed
8 oz Ricotta
2 eggs
1/2 cup grated Parmesan
3/4 cup all purpose flour

Garlic butter sauce:
3 ½ oz butter
2 cloves garlic, crushed
3 TB basil, chopped
1 tomato, diced

Directions:

1.  Soak bread in milk for 10 minutes. Squeeze out any excess milk from bread and frozen spinach.
2.  Combine bread, spinach, ricotta, eggs and Parmesan. Mix well. Chill, covered for 1 hour.
3.  Remove from fridge and fold in flour.
4.  Start boiling water in large sauce pan. With flour on your hands, roll heaped teaspoons of spinach/ricotta mixture into dumplings.
5.  Carefully lower batched on gnocchi into boiling water. Cook for 2 minutes (gnocchi will rise to the surface when completely cooked. Transfer cooked gnocchi to plate and cover to keep warm.
6.  Garlic Butter Sauce: Combine all ingredients in a saucepan and cook over medium heat for 3 minutes. Drizzle over cooked gnocchi and serve!

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