Name: Spinach-Ricotta Gnocchi
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

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs, Vegetables, Grains	Dutch	Meatless	6	Servings

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

INSTRUCTIONS

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; sauté 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" <cea260@airmail.net>
on Apr 01, 1998

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