Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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.

Nutritional Information:

1131 Calories (kcal); 87g Total Fat; (67% calories from fat); 56g Protein; 37g Carbohydrate; 692mg Cholesterol; 3012mg Sodium