Spinach Ricotta Gnocchi with Tomato Sauce

1. 1

   in a 9- to 10-inch heavy skillet cook garlic and onion in oil over moderately low heat, stirring, until onion is softened.

2. 2

   Add tomatoes with reserved juice, wine, and salt and pepper to taste and simmer, uncovered, stirring occasionally, until thickened, 20 to 25 minutes.

3. 3

   In a small saucepan combine spinach with 1/2 cup water and simmer, covered, breaking up with a fork occasionally, 5 to 7 minutes.

4. 4

   Drain spinach in a colander and rinse under cold water to cool.

5. 5

   Squeeze spinach in a small handfuls until as dry as possible and chop fine.

6. 6

   In a 5-quart saucepan bring 4 quarts salted water to a boil for cooking gnocchi.

7. 7

   Set broiler rack about 4 inches form heat and preheat broiler.

8. 8

   In a bowl stir together spinach, ricotta, 1/3 cup Parmesan, yolk, 2 tablespoons flour, nutmeg, and salt and pepper to taste until combined well (mixture will be very soft).

9. 9

   With well-floured hands form rounded tablespoons of mixture into logs about 2 inches long and 1 inch in diameter (about 18) and transfer gnocchi as formed to a sheet of wax paper.

10. 10

    Working in 2 batches, carefully transfer gnocchi with a spatula to boiling water and cook until they rise to surface, about 2 minutes.

11. 11

    Transfer gnocchi as cooked with a slotted spoon to a buttered shallow baking dish large enough to hold them in one layer and sprinkle with remaining 1/3 cup Parmesan.

12. 12

    Broil gnocchi until very hot and cheese is melted, 3 to 5 minutes.

13. 13

    Serve gnocchi with tomato sauce.

* Per serving · 4 servings · Values may vary.