Spinach-Ricotta Gnocchi

6 Servings

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Spinach-Ricotta Gnocchi Ingredients

2 lg Baking potatoes	Vegetable cooking spray
6 oz Fresh spinach	2 tb Butter
1 c All-purpose flour; divided	1 c Seeded and diced peeled red
1/4 c Part-skim ricotta cheese	1 c Seeded and diced peeled
1/2 ts Salt	1 Clove garlic; minced
1/8 ts Pepper	1 tb Red wine vinegar
1/8 ts Ground nutmeg	3/4 c Grated Asiago cheese; (3
1 Egg	1 tb Chopped fresh chives

Instructions for Spinach-Ricotta Gnocchi

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, 1/2 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 1-1/2 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; saut? 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). Recipe by: Cooking Light, October 1994, page 85 Posted to MC-Recipe Digest by "Christopher E. Eaves" on Apr 01, 1998

Main Ingredient: SpinachCuisine: Uncategorized