Ricotta Gnocchi

        From bullcityfood.com

• 1 15 oz container part-skim ricotta cheese
• 1 egg yolk
• 1/2 cup All-Purpose flour
• 3 tablespoon Parmesan cheese
• Salt and pepper

In a large bowl, combine the ricotta cheese and egg yolk. Stir to incorporate yolk and remove any lumps from the ricotta.

Fold in the flour and Parmesan cheese. Mix until just combined. Avoid overmixing to keep the dough light. If the dough is too sticky, add a bit more flour.

Season with salt and pepper.

Roll the dough into logs about 1 inch thick. Cut the logs into 1.5 inch dumplings.

Place the dumplings on a floured baking sheet and refrigerate for one hour.

Bring a large pot of water to a boil and cook half of the gnocchi for about 2 minutes. They will begin to float when done. Remove with a slotted spoon and cook the remaining batch.

Spinach and Mushroom Tomato Sauce

        From bullcityfood.com

• 5 oz (1 large bag) baby spinach, washed
• 1 tbsp olive oil
• 1 small shallot, diced
• 3 garlic cloves, crushed and peeled
• 6 oz (or so) sliced mushrooms, any variety
• 1 15 oz can petite diced tomatoes
• 1 8 oz can tomato sauce
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 tsp dried thyme
• Salt and pepper
• Parmesan cheese

Bring a large pot of water to a boil. Cook half of the spinach by fully submerging it in the water for about 30 seconds. Remove with a slotted spoon and put into a colander. Repeat with the remaining spinach. Let the spinach drain, pushing out as much water as possible, while making the sauce.

Heat oil in a large pan over medium heat.

Add shallots and garlic and cook until fragrant, 2-3 minutes.

Add mushrooms and cook until browned, 8-10 minutes.

Season with a pinch of salt to release any remaining moisture in the mushrooms.

Add both cans of tomatoes. Season with basil, oregano, thyme, salt and pepper.

Simmer for about 10-15 minutes, until sauce begins to thicken.

Stir in the drained spinach and adjust seasonings.

Spoon sauce over cooked gnocchi and sprinkle with Parmesan cheese.