Spinach Gnocchi with Marinara
Ingredients
2 cup Ricotta Cheese
1 cup All Purpose flour
3/4 cup Spinach Gnocchi
1/4 cup Parmesan Cheese freshly grated
2 Eggs beaten
To Taste Salt and Pepper
To Serve:
1/2 cup Parmesan Cheese freshly grated
1/3 cup Marinara Sauce
Marinara Sauce:
2 pt Roma Tomatoes crushed
2 oz Olive Oil
2 oz (Basil, Parsley, Chervil, Chives, Oregano)
2 tbsp Garlic, minced
1 Cube Beef Bouillon (optional)
Preparation
To make the gnocchi, first press all the liquid from the spinach. Press the ricotta through a fine strainer or puree in a food processor. Mix the ricotta, spinach, plenty of seasoning and Parmesan cheese. Stir in the flour and the eggs to make a soft dough. Chill the dough for several hours, or put it in the freezer until it is firm enough to shape.
Using two teaspoons, shape small ovals (quenelles) of dough, and place them on a floured tray or plate. Bring a large saucepan of salted water to a boil. The water should only just boil, because it it bubbles rapidly, the gnocchi will break up. Cook the gnocchi for 4-5 minutes; then remove them with a slotted spoon and drain well. Keep cooked gnocchi hot until all the batches are ready.
Ladle warmed sauce in bottom of ceramic serving dishes. Arrange 3-5 gnocchi over the sauce and sprinkle with grated cheese. Bake in 400° for 8-10 minutes until cheese is browned and sauce is bubbling.
Heat oil in heavy bottomed saucepan. Add garlic and begin to brown. Add tomatoes and herbs. Simmer for 15 minutes.