SPINACH GNOCCHI

2 pkg.(10 or 12 oz. each) frozen chopped spinach

2 eggs

2 cups (1 lb.) ricotta cheese

1 cup fine dry white bread crumbs

1 cup grated Parmesan Cheese

1 clove garlic, minced

dash pepper

¼ tea. ground nutmeg

1 tea. dried basil

Cook spinach according to package directions; them drain. Press out as much water as possible with your hands. In a large bowl beat eggs. Add ricotta and mix well. Stir in bread crumbs, Parmesan Cheese, garlic, pepper, nutmeg, basil and spinach; mix very well. Shape into 1½” balls. Roll in flour to coat lightly and arrange, slightly apart, on a cookie sheet. If made ahead, cover and refrigerate until next day.

Poach half the balls at a time in a large kettle of boiling salted water. When water returns to a boil, adjust the heat so the water boils very gently. Cook for 10 min. Remove with a slotted spoon, draining well and keep warm while cooking remainder.

Serve with melted butter and grated cheese or a tomato based sauce.