You have to make your own gnocchi for this recipe, but it doesn’t really take that long to do.
14 ounces fresh ricotta, well drained
4 ounces Parmigiano cheese, grated
4 eggs, 2 whole, 2 yolks
2 cups cooked and drained spinach, gently squeezed to remove excess water
1 bottle of Nando’s Roasted Reds sauce
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.