Spinach and Ricotta Gnocchi

Ingredients for 4 servings:

• 4 slices of toast
• 125 ml milk
• 500 g spinach, frozen, thawed (important)
• 250 g ricotta
• 2 eggs
• 50 g Parmesan, grated
• 30 g flour, plus some for working
• Parmesan shavings for serving
• Salt
• 100 g butter
• 2 garlic cloves, crushed
• 3 tbsp basil
• 1 tomato(s), diced

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 10 minutes

with garlic butter sauce

Remove the crusts from the bread slices and soak them in milk for 10 minutes, then squeeze out any excess water. Squeeze out the spinach well. Place the bread, spinach, ricotta, eggs, and Parmesan in a bowl and knead thoroughly. Cover and chill for 1 hour. Then knead the flour into the mixture. Using floured hands, form small balls from a heaped tablespoon of the mixture. Bring a large pot of water to a boil. Add salt and cook the gnocchi in batches for about 2 minutes each, until they rise to the surface. Then skim off the excess water and keep warm. Garlic butter sauce: Heat the butter in a pot until nut-brown. Crush the garlic, add the diced tomatoes, and basil to the melted butter, and season with salt. Drizzle the gnocchi with the sauce and serve with Parmesan.