Spinach-ricotta gnocchi
6 Servings
Ingredients
| Quantity | 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 | Egg | |
| Vegetable cooking spray | ||
| 2 | tablespoons | Butter |
| 1 | cup | Seeded and diced peeled red tomato |
| 1 | cup | Seeded and diced peeled yellow toma |
| 1 | Garlic; minced | |
| 1 | tablespoon | Red wine vinegar |
| ¾ | cup | Grated Asiago cheese; (3 ounces) |
| 1 | tablespoon | Chopped fresh chives |
Directions
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).