Spinach Gnocchi With Garlic Basil Oil

• 8 cloves garlic roasted
• 1/2 cup fresh basil
• 1/2 teaspoon dried chili
• 1/2 teaspoon salt
• 1/2 cup olive oil
• 10 ounces frozen spinach thawed and squeezed dry
• 1/4 cup chopped parsley
• 1 1/2 cups ricotta cheese
• 1/3 cup gouda cheese grated aged
• 1 1/4 cups flour
• 2 eggs
• 1 teaspoon lemon zest

1. Place garlic, basil, dried chili and salt in blender and pulse on setting 2 (chop) 4-5 times. Add olive oil 2 tablespoons at a time, pulsing 1-2 times with each addition. Set aside until ready to use. Can be stored at room temperature 2 days.
2. Place spinach, parsley, ricotta, parmesan, flour, eggs and lemon zest in large mixing bowl.Mix well with hands to form a soft dough. Divide dough into 2 pieces. Roll each into an 18 inch rope. Cut into 1/2 inch pieces and place on a baking pan dusted with flour.
3. Bring large pot of water to a boil. Cook gnocchi about 5 minutes until thoroughly cooked through. Drain.
4. Divide gnocchi between 6 plates. Drizzle with Garlic-Basil Oil and serve with additional shredded aged gouda, if desired.

garlic, fresh basil, dried chili, salt, olive oil, frozen spinach, parsley, ricotta cheese, gouda cheese, flour, eggs, lemon zest

Taken from www.yummly.com/recipe/Spinach-Gnocchi-with-Garlic-Basil-Oil-2157825 (may not work)