Spinach and Ricotta Gnocchi

I made this at New Year's for some folks who weren't able to eat the main course, and it went over very well. It ended up being way more popular than I had anticipated!

4 slices white bread
1/2 cup milk
1 pound frozen spinach, thawed, with the water squeezed out
8 ounces ricotta cheese
2 eggs
2 ounces grated Parmesan
1/4 cup flour

Garlic Butter Sauce:

3 1/2 ounces butter
2 cloves of garlic, crushed
3 tbs chopped fresh basil
1 ripe tomato, diced

Remove the crusts from the bread and soak in the milk in a shallow dish for ten minutes. Squeeze out excess milk from the bread. Place the bread, spinach, ricotta, eggs and Parmesan in a bowl. Mix well, cover, refrigerate for an hour.

Fold flour in well. Dust your hands with flour and roll heaping teaspoons of the mixture into dumplings. Drop them gently into boiling, salted water in small batches, and cook for about 2 minutes or until the gnocchi float.

For the sauce, combine all ingredients and cook over medium heat until the butter is a nut brown color.