Spinach And Ricotta Gnocchi With Quick Tomato Sauce

Ingredients

Gnocchi:

  • 2 pounds fresh ricotta cheese, wrapped in cheesecloth and hung overnight in refrigerator
  • 1 (9-ounce box) frozen spinach, defrosted and water squeezed out
  • 4 eggs
  • 2 cups grated Parmigiano-Reggiano, plus more for sprinkling
  • 2 to 3 grates fresh nutmeg
  • Kosher salt
  • 1/4 to 1/2 cup all-purpose flour, plus more for the outside of the gnocchi
  • Semolina, for holding the gnocchi

Sauce:

  • 12 to 15 super-ripe plum tomatoes
  • Extra-virgin olive oil
  • 1 small onion, finely diced
  • Kosher salt
  • Pinch crushed red pepper flakes
  • 2 cloves garlic, smashed and finely chopped
  • 6 to 7 basil leaves, cut into a chiffonade
  • Grated Parmigiano-Reggiano, for garnish
  • Special equipment: disposable pastry bag

Description

Food Network Invites You To Try This Spinach And Ricotta Gnocchi With Quick Tomato Sauce Recipe From Anne Burrell.

Food Network Favicon Food Network
View Full Recipe



MS Found Country:US image description
Back to top