Spinach-Ricotta Gnocchi
| Yield: | 6 Servings |
| Categories: | Meatless |
| 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 |
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