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Baked Potato Gnocchi with Spinach and Ricotta Recipe

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This recipe for Baked Potato Gnocchi with Spinach and Ricotta is from The Reese Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup part-skim ricotta cheese
1/4 cup fresh basil, thinly sliced
1/2 cup grated reduced-fat mozzarella
2 tbsp. grated Parmesan cheese
1 egg
3 cup Basic Tomato Sauce or your favorite tomato sauce
1 package (16 oz.) potato gnocchi
2 cup spinach leaves, thinly sliced
Directions:
Directions:
Preheat oven at 400.
1. Lightly coat 1 1/2 quart casserole or gratin dish with cooking spray and set aside.
2. In small bowl, combine ricotta, basil, 1/4 cup of the mozzarella, Parmesan, and egg.
Set aside.
3. Spread a thin layer of tomato sauce in dish. On top of sauce, layer half of uncooked
and spinach.
Using half of the ricotta mixture, place small dollops on top of spinach. Cover with
another thin layer of sauce. Repeat process, ending with sauce. Sprinkle on remaining
mozzarella.
4. Bake 40 minutes or until top is bubbly and cheese is lightly browned. Let sit 15 minutes
before serving.
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is a quick side dish because everyone should have potato gnocchi in their freezer. :)

 

 

 

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