Sweet Potato Gnocchi with Citrus Cream and Wilted Spinach

• 2 lb. sweet potatoes (about 4 large)
• 1/2 cup POLLY-O Original Ricotta Cheese
• 1/2 cup KRAFT Grated Parmesan Cheese, divided
• 1 tsp. salt
• 3 cups flour
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
• 1-3/4 cups milk
• 2 Tbsp. butter or margarine
• 1/4 tsp. ground nutmeg
• 1 tsp. orange zest Safeway 1 lb For $0.79 thru 02/09
• 2 Tbsp. olive oil
• 2 cloves garlic, minced
• 2 pkg. (9 oz. each) fresh spinach

1. Heat oven to 400 degrees F.
2. Prick potatoes several times with fork; place on foil-covered baking sheet.
3. Bake 45 min.
4. to 1 hour or just until tender.
5. Cool slightly.
6. Scoop potato flesh into large bowl; mash until almost smooth.
7. Layer paper towels on baking sheet; spoon potatoes onto towels to drain, replacing towels as needed until potatoes are stiff but not dry.
8. Spoon into large bowl.
9. Add ricotta, 1/4 cup Parmesan and salt; mix well.
10. Stir in flour, 1/2 cup at a time, until mixture forms soft dough.
11. Place on lightly floured surface; knead in additional flour if necessary until dough is no longer sticky.
12. Cut dough into 8 equal portions.
13. Roll each portion on floured surface into 3/4-inch-thick rope; cut into 3/4-inch pieces.
14. Roll each piece into ball, dusting with additional flour if needed.
15. Press each dough ball onto back of fork tines to form ridges on one side, pressing with thumb so that dough piece becomes indented with thumb on other side.
16. Place in single layer on waxed paper-covered baking sheets.
17. Add half the gnocchi to large pot of boiling water; stir.
18. Cook 4 min.
19. or until gnocchi float to surface.
20. Remove with slotted spoon to colander; drain.
21. Repeat with remaining gnocchi.
22. Cook cream cheese, milk, butter, nutmeg and remaining Parmesan in saucepan on low heat 10 to 15 min.
23. or until cream cheese is melted and sauce is well blended, stirring occasionally.
24. Stir in zest.
25. Heat oil in large skillet on medium heat.
26. Add garlic; cook 2 to 3 min.
27. or until tender, stirring occasionally.
28. Add spinach; cook 3 to 5 min.
29. or just until wilted, stirring frequently.
30. Serve gnocchi with sauce and spinach.

sweet potatoes, pollyo original ricotta cheese, parmesan cheese, salt, flour, philadelphia cream cheese, milk, butter, ground nutmeg, orange zest, olive oil, garlic, fresh spinach

Taken from www.kraftrecipes.com/recipes/sweet-potato-gnocchi-citrus-cream-wilted-spinach-119274.aspx (may not work)