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KC: Gnocchi, Spinach-Ricotta - dairy

Posted by : Miriam Podcameni Posvolsky

   1 1/2  cups        ricotta
   1        cup       freshly grated Parmesan
   2                  eggs
   4       Tbsp       all-purpose flour
                      salt, pepper,nutmeg
   6                  basil leaves
   2                  sage leaves
  1/2  cup            cooked spinach, very well drained, chopped 
       
Your favorite recipe for fresh tomato sauce.

Place spinach, ricotta and herbs in a food processor to combine. Season
with salt,pepper and nutmeg

Transfer to a bowl and add half the Parmesan, the eggs and the flour and
mix well.

Make little dumplings and cook in plenty of boiling water for 3  minutes
or until they raise to the surface.

Transfer gnocchis to a buttered baking dish. Pour tomato sauce on top and 
sprinkle the Parmesan.

Bake a few minutes until very hot.

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