Pesto And Ricotta Gnocchi

• 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

1. Place potato in a large microwave-safe dish. Cover with plastic food wrap and microwave on high in 2-min bursts until tender.
2. Stand for 5 mins. Mash until smooth. Stir in egg, egg yolk. ricotta and pesto. Using hands, mix in flour.
3. 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.
4. 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.
5. Meanwhile, combine tomato sauce and garlic in a large saucepan over moderate heat. Cook and stir for 5 mins or until heated.
6. 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.

potatoes, egg, egg yolk, ricotta, basil pesto, flour, tomato sauce, clove garlic, cream, baby spinach

Taken from recipes-plus.com/api/v2.0/recipes/24895 (may not work)