Yield: 6 Servings
|2 larges||Baking potatoes|
|6 ounces||Fresh spinach|
|1 cup||All-purpose flour; divided|
|¼ cup||Part-skim ricotta cheese|
|⅛ teaspoon||Ground nutmeg|
|\N \N||Vegetable cooking spray|
|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).