Spinach and Ricotta Gnocchi

Ingredients

• 4 slices white bread, crusts removed
• 1/2 cup milk
• 1 lb frozen spinach
• 9 ounces ricotta cheese
• 2 large eggs
• 1/2 cup grated parmesan cheese
• 1/4 cup all-purpose flour
• grated  parmesan cheese, for serving
• 2 teaspoons butter
• 2 garlic cloves, crushed
• 3 tablespoons basil, chopped
• 1 ripe tomato, diced

Directions

1. 1

   Soak bread in milk for 10 minutes.

2. 2

   Squeeze out any excess milk from bread.

3. 3

   Squeeze out any excess liquid from spinach.

4. 4

   Combine bread, spinachricotta eggs and parmesan well.

5. 5

   chill ,covered, for 1 hour.Fold in flour.

6. 6

   With floured hands, roll heaped teaspoonsof mixture into dumplings.

7. 7

   Lower batches of the gnocchi into large saucepan salted boiling water.

8. 8

   Cook 2 minutes or until gnocchi rises to the surface.

9. 9

   Transfer to a serving plate and keep warm.

10. 10

    To make sauce, combine butter,garlic,basil and tomato in saucepan and cook over medium heat 3 minutes or until nutty brown in color.

11. 11

    drizzle over gnocchi and sprinkle with shaved parmesan.