Spinach-ricotta gnocchi

Yield: 6 Servings

Measure Ingredient
2 larges Baking potatoes
6 ounces Fresh spinach
1 cup All-purpose flour; divided
¼ cup Part-skim ricotta cheese
½ teaspoon Salt
⅛ teaspoon Pepper
⅛ teaspoon Ground nutmeg
1 \N Egg
\N \N Vegetable cooking spray
2 tablespoons Butter
1 cup Seeded and diced peeled red tomato
1 cup Seeded and diced peeled yellow toma
1 \N Garlic; minced
1 tablespoon Red wine vinegar
¾ cup Grated Asiago cheese; (3 ounces)
1 tablespoon Chopped fresh chives

Wrap potatoes in foil; bake at 400 degrees for 1 hour. Let cool; peel and mash.

Remove stems from spinach, and wash leaves. Place a large Dutch oven over medium heat, and add spinach; cover and cook 2 minutes or until spinach wilts (do not add water). Press spinach between paper towels; chop.

Combine mashed potato, chopped spinach, ½ cup flour, and next 5 ingredients; stir to form a soft dough. Turn dough out onto a well-floured surface; knead in remaining flour. Divide dough into 4 portions, shaping each into a 12-inch rope. Cut each rope into 12 (1-inch) pieces; roll each piece into a ball. Drag tines of a fork through half of each ball, forming a concave gnocchi shape. Place on a baking sheet coated with cooking spray; set aside.

Bring 14 cups of water to a boil in a Dutch oven. Add half of the gnocchi, and cook 1-½ minutes. Remove gnocchi with a slotted spoon; place in a colander. Repeat with remaining gnocchi.

Melt butter in a skillet over medium heat, and cook until nutty-brown color. Add tomatoes and garlic; saute 2 minutes. Remove from heat; stir in vinegar.

Place gnocchi in a 2-quart baking dish coated with cooking spray.

Spoon tomato mixture over gnocchi; sprinkle with cheese. Bake at 350 degrees for 30 minutes. Sprinkle with chives. Yield: 6 servings (serving size: 8 gnocchi).

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