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Spinach Ricotta Gnocchi with Tomato Sauce

by Sally Bernstein


Serves 6

Sauce:
3 garlic clove, minced
1 cup finely chopped onion
3 Tbsp. olive oil
three 15-ounce can whole tomatoes, drain (reserve juice) and chop
3/4 cup dry red wine
salt & pepper, to taste

In a 10-inch heavy skillet cook garlic and onion in oil over moderately low heat, stirring, until onion is softened. Add tomatoes with reserved juice, wine, and salt and pepper to taste and simmer, uncovered, stirring occasionally, until thickened, 20 to 25 minutes.

Gnocchi:
three 10-ounce package frozen chopped spinach
3 cups whole-milk ricotta
2 cup freshly grated Parmesan
3 large egg yolk
6 Tbsp. all-purpose flour plus additional for forming gnocchi
freshly grated nutmeg, to taste
salt & pepper, to taste

In a small saucepan combine spinach with 1/2 cup water and simmer, covered, breaking up with a fork occasionally, 5 to 7 minutes, or thaw in the microwave. Drain spinach in a colander and rinse under cold water to cool. Squeeze spinach in small handfuls until it is as dry as possible and chop fine.

In a 5-quart saucepan bring 4 quarts salted water to a boil. Set broiler rack about 4 inches from heat and preheat oven broiler.

In a bowl stir together spinach, ricotta, 1 cup Parmesan, the yolks, 6 Tbsp. flour, nutmeg, and salt and pepper to taste until well combined (mixture will be very soft). With well-floured hands form rounded tablespoons of mixture into balls about 1 inch in diameter.

Carefully transfer gnocchi to boiling water and cook until they rise to the surface, about 2 minutes. Transfer gnocchi with a slotted spoon to a buttered shallow baking dish large enough to hold them in one layer and sprinkle with remaining 1 cup Parmesan. Broil gnocchi until very hot and cheese is melted, 3 to 5 minutes.

Serve gnocchi with tomato sauce.

© Sally Bernstein, 2004



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