Pesto And Ricotta Gnocchi

1. 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. 2

   Stand for 5 mins. Mash until smooth. Stir in egg, egg yolk. ricotta and pesto. Using hands, mix in flour.

3. 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. 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. 5

   Meanwhile, combine tomato sauce and garlic in a large saucepan over moderate heat. Cook and stir for 5 mins or until heated.

6. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.