Ricotta Gnocchi With Spinach & Gorgonzola

• 3 large potatoes
• 3 cups reduced-fat ricotta cheese
• 1/4 cup grated Romano cheese
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 6 eggs
• 4-1/2 cups cake flour
• 4 quarts water
• 2-2/3 cups cubed peeled butternut squash
• 1/3 cup thinly sliced fresh basil leaves
• 1/3 cup water
• 2 tablespoons plus 2 teaspoons olive oil
• 2 garlic cloves, peeled and thinly sliced
• 1-1/4 teaspoons kosher salt
• 3/4 teaspoon pepper
• 1-1/3 cups heavy whipping cream
• 2/3 cup crumbled Gorgonzola cheese
• 1-1/2 pounds fresh spinach, coarsely chopped

1. Scrub and pierce potatoes. Bake at 400u0b0 for 50-55 minutes or until tender. Peel potatoes; press through a potato ricer or strainer into a large bowl. Cool slightly.
2. Add ricotta and Romano cheeses, oil and salt to potato pulp; beat on low speed until smooth. Beat in eggs, one at a time. Add flour; mix well. On a lightly floured surface, knead 10-12 times, forming a soft dough.
3. Divide dough into 16 portions. On a floured surface, roll each portion into a 1/2-in.-thick rope; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork.
4. In a Dutch oven, bring water to a boil. Cook gnocchi in batches until they float, 30-60 seconds. Remove with a slotted spoon and keep warm.
5. In a large saucepan, combine the squash, basil, water, oil, garlic, salt and pepper. Bring to a boil. Cover and cook until squash is tender, 4-6 minutes.
6. Stir in cream and Gorgonzola. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Add spinach; cook until spinach is wilted. Serve with gnocchi.

potatoes, ricotta cheese, romano cheese, olive oil, kosher salt, eggs, cake flour, water, butternut squash, basil, water, olive oil, garlic, kosher salt, pepper, heavy whipping cream, gorgonzola cheese, fresh spinach

Taken from www.tasteofhome.com/recipes/ricotta-gnocchi-with-spinach-gorgonzola/ (may not work)