Spinach Ricotta Gnocchi with Tomato Sauce
| Yield: | 1 Servings |
| Categories: | Italian, Sauces |
| FOR SAUCE | ||
| 2 | Garlic cloves; minced | |
| 2/3 | c | Finely chopped onion |
| 2 | tb | Olive oil |
| 1 | cn | (28 oz) whole tomatoes; drained; reserving juice, and chopped |
| 1/2 | c | Dry red wine |
| FOR GNOCCHI | ||
| 1 | pk | (10-oz) frozen chopped spinach |
| 2 | c | Whole milk ricotta |
| 1 1/3 | c | Freshly grated parmesan |
| 2 | lg | Egg yolks |
| 4 | tb | All-purpose flour; plus more for forming gnocchi |
| Freshly grated nutmeg to; taste |
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