Ingredients:
3/4 Cup(s) part-skim ricotta
1/4 Cup(s) fresh basil thinly sliced
1/2 Cup(s) grated reduced fat mozzarella
2 Tablespoon(s) grated parmesan
1 egg
3 Cup(s) tomato sauce
1 Package(s) 16 oz potato gnocchi
2 Cup(s) spinach leaves, thinly sliced |
Directions:
Preheat over to 400 degrees F. Lightly coat 1 1/2 quart casserole or gratin dish with cooking spray and set aside.
In small bowl, combine ricotta, basil, 1/4 cup mozzarella, parmesan, and egg. Set aside.
Spread a thin layer of tomato sauce in dish. On top of sauce, layer half of the uncooked gnocchi and spinach. Using half of the ricotta mixture, place small dollops op top of spinach. Cover with another thin layer of sauce. Repeat process, ending with sauce. Sprinkle on remaining mozzarella. Bake 40 minutes or until top is bubble and cheese is lightly browned. Let sit 15 minutes before serving. |
