Spinach and Ricotta Gnocchi

Ingredients:

• 4 slices white bread
• 1/2 cup milk
• 1 lb frozen spinach thawed
• 8 oz ricotta cheese
• 2 eggs
• 2 oz parmesan cheese, grated
• 1/4 cup plain flour
• Parmesan shavings
• 3 1/2 oz butter
• 2 cloves garlic crushed
• 3 T chopped fresh basil
• 1 ripe tomato diced

Directions:

1. Removed the crusts from the bread and soak in milk in a shallow dish for 10 minutes. Squeeze out any excess milk from the bread.
2. Squeeze out any liquid from the spinach.
3. Place bread, spinach, ricotta, eggs and Parmesan in a bowl and mix.
4. Fold in flour.
5. Refrigerate, covered for 1 hour.
6. Lightly dust your hands in flour and roll heaped teaspoons of the mixture into dumplings.
7. Lower batches of the gnocchi into a large saucepan of boiling salted water.
8. Cook for about 2 minutes, or until the gnocchi rise to the surface. Transfer to serving plate.
9. Freeze at this point in plastic container.

To make the sauce:

Combine all the ingredients in a small saucepan. Cook over medium heat for 3 minutes, or until the butter is nutty brown.

Freeze in plastic container.

Directions for preparing frozen meal:

1. Drop gnocchi in boiling water again for less than a minute.
2. Heat sauce in saucepan just until simmering. Stir constantly.
3. Drizzle sauce over hot gnocchi.

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