Spinach-Ricotta Gnocchi

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Title: Spinach-Ricotta Gnocchi
Yield: 6 Servings
Categories: Meatless

Ingredients:

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