Spinach, Ricotta Cheese Gnocchi

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 lbs ricotta cheese
• 2 (8 ounce) packages frozen chopped spinach
• 1 (16 ounce) bag 6 italian cheese blend
• 1/2 cup parmesan cheese
• 3 egg yolks
• 1 1/2 cups flour
• 1 dash nutmeg
• salt and pepper

Recipe

• 1 place ricotta cheese in strainer.
• 2 cover with plastic wrap and drain overnight.
• 3 thaw spinach in microwave, only until thawed, not cooked. squeeze dry and chop fine.
• 4 mix ricotta cheese and spinach together.
• 5 roll into 1" ropes and cut into 1" pieces.
• 6 using enough flour on cutting board or countertop so dough does not stick.
• 7 line a cookie sheet with wax paper and dust with flour.
• 8 place gnocchi on cookie sheet far enough apart so they are not touching.
• 9 *(gnocchi may be frozen at this point. after they are frozen, you can store them in a zip lock freezer bag. make sure to add more flour to the bag to keep them from sticking together)*
• 10 **before cooking frozen gnocchi, place them on a cookie sheet to thaw first.**.
• 11 place salt in a pot of water, and bring to a boil.
• 12 drop gnocchi into water. when gnocchi floats to the top, wait another minute or so, and drain.
• 13 serve with butter or tomato sauce.