Servings: 4
Ingredients
For creamy tomato sauce
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 1 28 ounce can crushed tomatoes
- 2 tablespoons chopped fresh basil
- Salt and freshly ground pepper to taste
- 2 cups fresh baby spinach
- 1/2 cup whole milk.
For ricotta gnocchi
- 1 15 ounce container whole milk ricotta cheese, excess moisture removed
- 1/2 cup Parmesan cheese
- 1 whole egg plus 1 egg yolk
- 1/2 teaspoon salt
- 1 cup all-purpose flour plus more for dusting
- Parmesan cheese for serving
Instructions
For creamy tomato sauce
- Heat butter and olive oil in a large sauce pan over medium. Add onion and cook 4-5 minutes or until translucent. Add garlic and cook for 1 additional minute. Add crushed tomatoes and basil and bring to a simmer. Season with salt and pepper.
- Cook for 20 minutes and then add spinach. Cook for an additional 5 minutes and then pour in milk and stir to combine.
For ricotta gnocchi
- Bring a large pot of salted water to a boil over high heat.
- Whisk together ricotta, Parmesan, eggs and salt in a large mixing bowl. Add the flour and mix with a rubber spatula until just combined. The mixture should be slightly sticky. If too sticky, add another tablespoon of flour.
- Shape the dough into a round disk and divide into four even pieces.
- On a lightly floured work surface, roll each piece of dough into a 3/4 inch thick log. Cut each log into 3/4 inch pieces. Lightly flour the gnocchi pieces and toss to prevent from sticking.
- Add the gnocchi to the boiling water. Once they rise to the surface, cook for 1 minute. Remove with a slotted spoon, drain well and toss with creamy tomato sauce. Sprinkle with Parmesan cheese and serve immediately.
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