Ricotta Gnocchi with Nando’s Roasted Reds and Wilted Sp

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Ricotta Gnocchi with Nando’s Roasted Reds and Wilted Sp
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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


  • 14 ounces fresh ricotta, well drained

  • 4 ounces Parmigiano cheese, grated

  • 4 eggs, 2 whole, 2 yolks

  • All-purpose flour

  • 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
Servings
4 to 6
Ricotta Gnocchi with Nando’s Roasted Reds and Wilted Sp
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
You have to make your own gnocchi for this recipe, but it doesn’t really take that long to do.

Ingredients


  • 14 ounces fresh ricotta, well drained

  • 4 ounces Parmigiano cheese, grated

  • 4 eggs, 2 whole, 2 yolks

  • All-purpose flour

  • 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
Servings
4 to 6
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