Be advised: it's seven pts for six pieces, a little high, so I ate mine with a huge zero-point salad. It's filling, though. I had nine pieces.
Also .. they advise forming each gnocchi individually, but it's much, much faster to roll out 1/4 of the dough, cut it into 9 pieces, and repeat three times. You don't need much flour for the rolling -- a little at a time will do.
I also combined all my ingredients in my food processor -- you could combine by hand, but the smoother "dough" was easier to roll.
Ingredients
1 bunch spinach, stems removed
1/2 cup and one tablespoon, divided, all-purpose flour, sifted
2 cups part-skim ricotta cheese
3/4 cup grated (I used shredded) Parmesan cheese
1/2 cup dried bread crumbs
1 cup canned tomato sauce (or make your own)
NOTE: This recipe will be bland as hospital food if you don't doctor
it with some spices .... I used garlic powder, onion
powder, and minced fresh basil, but use whatever you want. Maybe red
pepper flakes?
Instructions
Microwave or steam spinach until just wilted. Squeeze to remove excess
water and chop finely. (Don't worry about getting it super even, see
next step)
Combine spinach, flour, cheeses and bread crumbs in the food processor
(you will get green dough -- alternatively, you can mix by hand for a
more "rustica" blend).
Take 1/4 of the dough, roll out into a line, and cut into 9 equal pieces
(about the size of normal gnocchi).
Add gnocchi to a pot of simmering water and simmer, uncovered for 2
minutes. Gnocchi is cooked when it floats to surface. Remove gnocchi
from pot as it comes to the surface using a slotted spoon. Drain and
keep warm.
Heat sauce in microwave. Serve drizzled over gnocchi. (Alternatively,
make your own sauce -- rustica would work well here.)
ANyway, this was much easier and much faster than I'd anticipated, plus it was super yummy. Even my husband was a fan!
