This recipe for spinach-ricotta gnocchi was developed by Chef Susan Spicer.
2 large baking potatoes
6 ounces fresh spinach
1 cup all-purpose flour - divided use
1/4 cup part-skim ricotta cheese
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1 large egg
Vegetable cooking spray
2 tablespoons butter
1 cup seeded and diced peeled red tomato
1 cup seeded and diced peeled yellow tomato
1 clove garlic, minced
1 tablespoon red wine vinegar
3/4 cup grated asiago cheese
1 tablespoon chopped fresh chives
- Wrap potatoes in foil; bake at 400°F (205°C) 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 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 in a preheated oven at 350°F (175°C) for 30 minutes. Sprinkle with chives and serve.
Makes 8 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.