Gnocchi Verdi Con Burro Basilico(Spinach And Ricotta Dumplings With Basil) - cooking recipe

Ingredients

1 lb. Ricotta cheese
2 (10 oz. each) pkg. frozen, chopped spinach, cooked and squeezed dry
2 eggs, slightly beaten
1 tsp. salt
1/2 tsp. nutmeg
3/4 c. Parmesan cheese, divided
about 1/2 c. flour
6 Tbsp. butter
2 Tbsp. basil

Preparation

Drain Ricotta.
In large bowl, mix well Ricotta, spinach, eggs, salt, nutmeg and 1/2 cup Parmesan.
Gradually add only as much flour as mixture will absorb.
Mix thoroughly.
Chill 1/2 hour.
Bring large pot of water to boil.