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00Ingredients
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14 ounces fresh ricotta, well drained
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4 ounces Parmigiano cheese, grated
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4 eggs, 2 whole, 2 yolks
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All-purpose flour
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Salt
2 cups cooked and drained spinach, gently squeezed to remove excess water
1 bottle of Nando’s Roasted Reds sauce
Instructions
Heat the oven to 350 degrees F.
Push the ricotta though a sieve into a bowl. Add the eggs and egg yolks, half of the Parmigiano, and a pinch of salt and mix well. While mixing, add as much flour as needed to obtain a firm but soft dough.
Using a tablespoon, scoop up the dough to make the dumplings about the size of a walnut.
In a large stockpot bring 2 quarts of water to a boil and add salt. Add the gnocchi and stir gently. Cook until the gnocchi float to the top. Drain.
To assemble, place a layer of the spinach in the bottom of a greased casserole dish. Top with a layer of gnocchi, the Roasted Reds Sauce, and some of the remaining Parmigiano. Repeat the layers ending with Roasted Reds Sauce and Parmigiano.
| Servings |
| 4 to 6 |
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You have to make your own gnocchi for this recipe, but it doesn’t really take that long to do.
Ingredients
InstructionsHeat the oven to 350 degrees F. Push the ricotta though a sieve into a bowl. Add the eggs and egg yolks, half of the Parmigiano, and a pinch of salt and mix well. While mixing, add as much flour as needed to obtain a firm but soft dough. Using a tablespoon, scoop up the dough to make the dumplings about the size of a walnut. In a large stockpot bring 2 quarts of water to a boil and add salt. Add the gnocchi and stir gently. Cook until the gnocchi float to the top. Drain. To assemble, place a layer of the spinach in the bottom of a greased casserole dish. Top with a layer of gnocchi, the Roasted Reds Sauce, and some of the remaining Parmigiano. Repeat the layers ending with Roasted Reds Sauce and Parmigiano.
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