| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs, Vegetables, Grains | Dutch | Meatless | 6 | Servings |
INGREDIENTS
| 2 | Baking potatoes | |
| 6 | oz | Fresh spinach |
| 1 | c | All-purpose flour, divided |
| 1/4 | c | Part-skim ricotta cheese |
| 1/2 | t | Salt |
| 1/8 | t | Pepper |
| 1/8 | t | Ground nutmeg |
| 1 | Egg | |
| Vegetable cooking spray | ||
| 2 | T | Butter |
| 1 | c | Seeded and diced peeled red |
| tomato | ||
| 1 | c | Seeded and diced peeled |
| yellow tomato | ||
| 1 | Clove garlic, minced | |
| 1 | T | Red wine vinegar |
| 3/4 | c | Grated Asiago cheese, 3 |
| ounces | ||
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 285
Calories From Fat: 96
Total Fat: 10.9g
Cholesterol: 59.4mg
Sodium: 593.1mg
Potassium: 598.9mg
Carbohydrates: 34.8g
Fiber: 3.7g
Sugar: 5.6g
Protein: 13g