|Tomato sauce||1⁄2 Cup (8 tbs) (Use Fresh)|
|Ricotta cheese||1 Cup (16 tbs)|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||3⁄4 Cup (12 tbs)|
|Garlic salt||1⁄4 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Dry basil||1⁄2 Teaspoon|
|Frozen chopped spinach||1 , thawed (1 Package, Thawed)|
|All purpose flour||1 Cup (16 tbs)|
|Boiling salted water||1 Cup (16 tbs)|
Prepare fresh tomato sauce.
In a large bowl, beat egg.
Add ricotta and mix well.
Stir in bread crumbs, 1/2 cup of the Parmesan, garlic salt, pepper, nutmeg, and basil.
Squeeze spinach to remove excess moisture.
Stir spinach into ricotta mixture.
Shape mixture into 1 1/2 inch balls.
Roll in flour to coat lightly.
Drop balls gently into a large kettle of boiling salted water.
When water returns to a boil, adjust heat so water boils very gently.
Cook for 10 minutes.
Meanwhile, reheat fresh tomato sauce.
Remove balls with a slotted spoon, drain well, and place in a serving dish.
Pour tomato sauce over gnocchi; sprinkle with the remaining 1/4 cup Parmesan.