Title: Ricotta gnocchi
 Categories: Cheese/eggs, Main dish, Pasta
      Yield: 8 Servings
 
      2    Pks. froz. chopped spinach
      2    Eggs
      2 c  Ricotta cheese
      1 c  Bread crumbs
      1 c  Grated parmesan cheese
      1    Clove minced garlic
    1/2 ts Salt
      1 pn Pepper
    1/4 ts Ground nutmeg
      1 ts 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 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.