Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 toma
1 Garlic; minced
1 tb Red wine vinegar
3/4 c Grated Asiago cheese; (3
-ounces)
1 tb Chopped fresh chives

Wrap potatoes in foil; bake at 400 degrees 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, and cook 1-1/2 minutes. Remove 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; saute 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 at 350
degrees for 30 minutes. Sprinkle with chives. Yield: 6 servings
(serving size: 8 gnocchi).

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