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Ricotta Gnocchi

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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 t Salt

1 pn Pepper

1/4 t Ground nutmeg

1 t 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.

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