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1
Heat oven to 400 degrees F.
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2
Prick potatoes several times with fork; place on foil-covered baking sheet.
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3
Bake 45 min.
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4
to 1 hour or just until tender.
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5
Cool slightly.
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6
Scoop potato flesh into large bowl; mash until almost smooth.
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7
Layer paper towels on baking sheet; spoon potatoes onto towels to drain, replacing towels as needed until potatoes are stiff but not dry.
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8
Spoon into large bowl.
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9
Add ricotta, 1/4 cup Parmesan and salt; mix well.
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10
Stir in flour, 1/2 cup at a time, until mixture forms soft dough.
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11
Place on lightly floured surface; knead in additional flour if necessary until dough is no longer sticky.
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12
Cut dough into 8 equal portions.
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13
Roll each portion on floured surface into 3/4-inch-thick rope; cut into 3/4-inch pieces.
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14
Roll each piece into ball, dusting with additional flour if needed.
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15
Press each dough ball onto back of fork tines to form ridges on one side, pressing with thumb so that dough piece becomes indented with thumb on other side.
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16
Place in single layer on waxed paper-covered baking sheets.
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17
Add half the gnocchi to large pot of boiling water; stir.
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18
Cook 4 min.
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19
or until gnocchi float to surface.
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20
Remove with slotted spoon to colander; drain.
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21
Repeat with remaining gnocchi.
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22
Cook cream cheese, milk, butter, nutmeg and remaining Parmesan in saucepan on low heat 10 to 15 min.
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23
or until cream cheese is melted and sauce is well blended, stirring occasionally.
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24
Stir in zest.
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25
Heat oil in large skillet on medium heat.
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26
Add garlic; cook 2 to 3 min.
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27
or until tender, stirring occasionally.
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28
Add spinach; cook 3 to 5 min.
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29
or just until wilted, stirring frequently.
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30
Serve gnocchi with sauce and spinach.
