Pesto And Ricotta Gnocchi - cooking recipe

Ingredients

3 lbs potatoes, peeled, chopped
1 None egg
1 None egg yolk
1 cup fresh low-fat ricotta
1/2 cup basil pesto
1/2 cup potato flour
1 (26 oz jar) tomato sauce
1 clove garlic, crushed
2 tbsp cream
6 cups baby spinach leaves

Preparation

Place potato in a large microwave-safe dish. Cover with plastic food wrap and microwave on high in 2-min bursts until tender.
Stand for 5 mins. Mash until smooth. Stir in egg, egg yolk. ricotta and pesto. Using hands, mix in flour.
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.
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.
Meanwhile, combine tomato sauce and garlic in a large saucepan over moderate heat. Cook and stir for 5 mins or until heated.
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.