Gnocchi Baked with Tomato Sauce

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Category : Pastas/Risottos

Recipe : Gnocchi Baked with Tomato Sauce

Makes 4 servings

These wonderful dumplings, made with a tasty combination of spinach and ricotta
cheese, are a lighter version of the original.

2 teaspoons olive oil
1/2 medium onion, chopped
2 garlic cloves, minced
2 cups canned whole Italian tomatoes (no salt added), coarsely chopped (reserve
juice)
1/4 cup minced fresh basil
3/4 cup part-skim ricotta cheese
One 10-ounce package thawed frozen chopped spinach, thoroughly drained and
squeezed dry
1/2 cup minus 1 tablespoon all-purpose flour
1 egg, beaten
1 1/2 ounces Parmesan cheese, grated
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 375o F.
To prepare sauce, in large nonstick skillet, heat oil; add onion. Cook over medium
heat, stirring frequently, 3-5 minutes, until onion is softened. Add garlic; cook,
stirring frequently, 2 minutes. Add tomatoes with juice and basil; bring mixture
to a boil. Reduce heat to low; simmer, stirring occasionally, 15 minutes, until
mixture is thickened.
Spread 1/2 cup sauce in 9" square baking pan; set pan and remaining sauce
aside.
To prepare gnocchi, in large bowl, combine ricotta cheese, spinach, flour, egg,
Parmesan cheese, salt and pepper; form mixture into 28 equal balls.
Drop balls, a few at a time, into large pot of boiling water. Cook over medium
heat 3 minutes, until gnocchi float to surface; cook 1 minute longer.
With slotted spoon, transfer gnocchi to prepared baking pan; top with remaining
sauce. Bake 20 minutes, until gnocchi and sauce are heated through. Divide
gnocchi and sauce evenly among 4 plates and serve.

SERVING (7 GNOCCHI, 1/3 CUP SAUCE) PROVIDES: 1/2 Fat, 2 1/4 Vegetables, 1
1/2 Proteins, 1/2 Bread, 10 Optional Calories.

PER SERVING: 251 Calories, 11 g Total Fat, 5 g Saturated Fat, 76 mg Cholesterol, 801
mg Sodium, 23 g Total Carbohydrate, 3 g Dietary Fiber, 16 g Protein, 421 mg Calcium