Spinach - Ricotta Gnocchi With Garlic Sauce

• Gnocchi
• 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
• Garnish
• parmesan cheese, shavings
• Sauce
• 6 tablespoons butter, melted
• 2 cloves garlic, pressed
• 3 tablespoons chopped fresh basil
• 1 medium tomatoes, diced

1. Gnocchi: Add milk and bread to a shallow dish, let bread soak 10 minutes, then squeeze excess milk from the bread.
2. In a medium bowl, combine bread, spinach, ricotta, eggs, grated parmesan, nutmeg, salt and pepper, cover and refrigerate 1 hour.
3. Fold the flour into the spinach mixture, flour your hands and roll heaping tsps into balls.
4. 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.
5. Sauce: Combine ingredients in a small saucepan, cook over medium heat 3 minutes or until the butter is lightly browned.
6. To serve, drizzle sauce over gnocchi and top with shaved Parmesan.

white bread, milk, ricotta cheese, eggs, parmesan cheese, ground nutmeg, salt, flour, parmesan cheese, sauce, butter, garlic, fresh basil, tomatoes

Taken from www.food.com/recipe/spinach-ricotta-gnocchi-with-garlic-sauce-34739 (may not work)