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Ricotta Gnocchi

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Ingredients

  • 1 egg
  • 8 oz ricotta cheese
  • 1/2 cup fine dry bread crumbs
  • 1/4 tsp garlic salt
  • dash pepper
  • 1/8 tsp ground nutmeg
  • 1/2 tsp dry or fresh snipped basil or oregano
  • 1 10-oz pkg frozen chopped spinach, thawed
  • sifted flour
  • boiling salted water
  • fresh tomato sauce
  • Fresh Tomato Sauce
  • 11/2 tbsp butter
  • 1 onion
  • 2 large tomatoes, peeled and finely chopped
  • 1 cup vegetable stock or water
  • 1/2 tsp dry or fresh snipped basil
  • 1/4 tsp salt
  • dash pepper

Details

Preparation

Step 1

Prepare fresh tomato sauce:
In a 2 qt pan over med heat, melt butter. Add the onion and cook until soft. Add the tomatoes, vegetable stock, basil, salt and pepper. Bring to a boil over high heat and cook for 10 min stirring frequently. Reduce heat to med and continue to cook, stirring occasionally until sauce has thickened.

In a large bowl, beat egg. Add ricotta and mix well. Stir in bread crumbs, ½ cup of parmesan cheese, garlic, salt, pepper, nutmeg and basil. Squeeze spinach to remove excess moisture. Stir spinach into ricotta mixture. Shape into 1½ “ balls. Roll in flour to coat lightly.

Drop balls gently into a large pot of boiling salted water. When water returns to a boil, adjust heat so water boils very gently. Cook for 10 min. Meanwhile, reheat fresh tomato sauce. Remove balls with slotted spoon, drain well and place in serving dish. Pour tomato sauce over gnocchi. Sprinkle with the remaining parmesan cheese.

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