Gnocchi Di Ricotta
1 1/3 Cups ricotta cheese – well drained
1 Cup packed cooked spinach – well squeezed and
chopped
1/4 Cup diced Fontina cheese
1/4 Cup diced Swiss cheese
1/4 Cup grated pamigiano-reggiano cheese
1/4 Cup plus 2 tablespoons toasted fresh bread
crumbs
2 Tablespoons butter – (1/4 stick) softened
2 Large egg yolks – beaten
salt to taste
1 Teaspoon freshly grated nutmeg
1 1/2 Cups tomato sauce
Preparation:
In a large bowl, mix all the ingredients except the tomato sauce. Preheat the oven to 350* Using 2 soup spoons, form gnocchi into oval or egg shapes using a little less than 1/4 cup of the mixture for each. There should be about twenty 21/2-inch-long gnocchi. Place them close together, but not touching, in a buttered 13 1/2 x 8 inch baking dish. Cover the gnocchi tomato sauce and bake for 20 to 25 minutes or until hot. Serve immediately. Note: Sometimes a white sauce is used in addition to the tomato sauce. Spread the baking dish with the white sauce before adding the gnocchi.