10Ingredients
620Calories
40Minutes

Ingredients

  • 3 pounds potatoes (peeled, chopped)
  • 1 egg
  • 1 egg yolk
  • 1 cup low-fat ricotta (fresh)
  • 1/2 cup basil pesto
  • 1/2 cup potato flour
  • 26 ounces tomato sauce
  • 1 clove garlic (crushed)
  • 2 tablespoons cream
  • 6 cups baby spinach leaves

Directions

  1. Place potato in a large microwave-safe dish. Cover with plastic food wrap and microwave on high in 2-min bursts until tender.
  2. Stand for 5 mins. Mash until smooth. Stir in egg, egg yolk. ricotta and pesto. Using hands, mix in flour.
  3. Turn potato mixture onto a floured surface and knead lightly for 2 mins or until smooth. Divide potato mixture into 4 portions. Roll each portion into a 1/2 inch thick log, then cut into 1/2 inch pieces.
  4. Cook gnocchi in a large pot of boiling salted water for 3 mins or until gnocchi floats to the surface. Using a slotted spoon, remove gnocchi from pan.
  5. Meanwhile, combine tomato sauce and garlic in a large saucepan over moderate heat. Cook and stir for 5 mins or until heated.
  6. Add cream and spinach and cook and stir for 1 min or until spinach wilts. Add warm gnocchi to tomato sauce, stirring to coat. Spoon into shallow serving bowls. Serve.
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NutritionView more

620Calories
Sodium36%DV860mg
Fat28%DV18g
Protein41%DV21g
Carbs33%DV100g
Fiber56%DV14g

PER SERVING *

Calories620Calories from Fat160
% DAILY VALUE*
Total Fat18g28%
Saturated Fat9g45%
Trans Fat
Cholesterol145mg48%
Sodium860mg36%
Potassium2270mg65%
Protein21g41%
Calories from Fat160
% DAILY VALUE*
Total Carbohydrate100g33%
Dietary Fiber14g56%
Sugars21g42%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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