Ricotta Gnocchi

Serves: 4

INGREDIENTS
• 1 15-oz tub ricotta cheese
• 15 oz. all-purpose flour

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• 1 6-oz. bag baby spinach
• 1 egg
• 1/2 cup olive oil cured sundried tomatoes
• 1/2 cup kalamata olives, pitted and sliced
• 1 clove garlic, minced
• salt and pepper to taste
• pinch of ground nutmeg

METHOD
Add 1 15-ounce tub of ricotta cheese to a large mixing bowl and then use the same tub to add an equal amount of all-purpose flour. Then add 1 large egg, a pinch of salt, black pepper and ground nutmeg and gently mix it until it forms a ball.

Cut the dough into four equal sections and roll each section out on a floured cutting board into 1/2-inch thick ropes. Then cut each rope crosswise into 1-inch long piece and toss those onto a floured baking tray as you go.

You'll need a large pot of boiling water to cook the gnocchi but, before actually cooking the gnocchi, you'll use another large saute pa

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n to get the rest of the meal together.

Saute 1 large, minced clove of garlic in a splash of olive oil until that turns a light brown and then add 1 6-ounce bag of baby spinach and let that wilt down.

Then add some sliced, pitted

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kalamata olives and some olive oil cured sundried tomato strips and, once everything is warmed all the way through, turn the heat off.

Next, carefully add as many of the ricotta gnocchi to the boiling water as you think you'll need. Stir those around to make sure they're not sticking together and, once they float to the surface and the wate

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r has come back to a boil for a few minutes, use a slotted utensil to scoop them right into the pan with the spinach.

For one 6-ounce bag of baby spinach, you'll use about half of the gnocchi so use your eye for amounts larger than that.

To finish, sprinkle some grated parmesan cheese over the top and add a pinch of red pepper flakes if you like a little heat.