Recipe by Lorac
Bread and Ricotta dumplings flavored with spinach and Parmesan cheese drizzled with a fresh garlic, basil, tomato butter sauce. Serve with fresh picked and sliced tomatoes and cucumbers and ice cold Pinot Grigio for a great meatless summer meal. Prep time includes chilling the gnocchi mixture for 1 hour.
Top Review by Latchy
This is an excellent recipe, I used fresh spinach as I had it already. I did have to use a little extra flour but that is maybe because I did not squeeze the water out of the spinach enough. The mixture just felt as if it needed it. The sauce is just so tasty, 2 people asked me for a copy of this recipe, so it wasn't just my opinion. I certainly will be making this again
- 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 See How It's Made
- 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.