Spinach and Ricotta Gnocchi
I had almost a full container of ricotta cheese left over …so I decided to make ricotta gnocchi. I used a recipe off the Food Network courtesy of Anne Burrell. I added a bit more flour than the recipe called for but, ended up loving the texture of the gnocchi. I made a basic tomato sauce by using 1 can of whole tomatoes, 2 smashed garlic cloves, Kosher salt, and freshly cracked pepper to taste, then I simmered it all down until it was nice and thick ~very simple but delicious!
~Peter’s Wine Pick: Morgan Pinot Gris