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Spinach & Ricotta Gnocchi

Angela Coleby
  • 35 minutes
  • Serves 4

INGREDIENTS

2 cups

Spinach cooked

1 cup

Ricotta cheese

2

Egg yolks (beaten)

6 tbsp

Parmesan cheese (grated)

1/2 tsp

Nutmeg

1/2 tsp

Salt

1/2 tsp

Black pepper