SPINACH AND RICOTTA GNOCCHI

Preparation Method :

• Place white bread in a shallow dish. Cover with milk and allow to stand for 10 minutes. Squeeze out excess liquid.
• Thaw spinach and squeeze out all excess liquid.
• Place bread, spinach, ricotta cheese, eggs, parmesan cheese, nutmeg and salt and pepper, to taste, in a food processor. Process for 30 seconds or until combined.
• Refrigerate for 1 hour. Lightly coat your fingertips in flour and roll rounded teaspoonfuls of mixture into little flat dumplings.
• Bring a medium pan of water to a gentle boil, cook 5 gnocchi at a time for about 2-3 minutes or until they float, remove with a slotted spoon to warmed serving plates.
• Serve immediately, drizzled with foaming butter. Garnish with shaved parmesan cheese and sage leaves, if desired. Serve.