Gratinee Spinach And Ricotta Gnocchi

• 1 1/2 pounds boiling potatoes
• 1 cup steamed spinach, finely minced
• 1 egg, lightly beaten
• 1/4 cup low-fat ricotta
• 1/4 cup all-purpose flour, plus up to 1/2 cup for kneading
• 1/2 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1 teaspoon vegetable oil
• 1/2 cup chicken broth, homemade or low-sodium canned
• 1/4 cup grated Parmesan cheese

1. Place the potatoes in a saucepan and cover with cold water.
2. Simmer over medium heat until tender, about 30 minutes.
3. Drain.
4. Cool slightly, peel and pass through a ricer into a large bowl.
5. Stir in the spinach, egg, ricotta, flour, salt and pepper.
6. Place the dough on a lightly floured surface.
7. Knead, adding more flour if necessary, until the dough is smooth and slightly sticky.
8. Set aside.
9. Preheat oven to 350 degrees.
10. Brush a gratin dish with the oil.
11. Shape the dough into small dumplings, place in the dish and add the chicken broth.
12. Sprinkle with Parmesan.
13. Bake uncovered, until lightly browned, about 25 minutes.
14. Serve immediately.

boiling potatoes, steamed spinach, egg, lowfat ricotta, allpurpose flour, salt, freshly ground pepper, vegetable oil, chicken broth, parmesan cheese

Taken from cooking.nytimes.com/recipes/5431 (may not work)