This is a wonderful little recipe that I stole from Anne Burrell's show (Secrets of a Restaurant Chef) one Sunday. It can be served either as a light entrée by itself (with a little fried prosciutto or pancetta perhaps), or as a first course for a more elaborate dinner. I never realized how easy making pasta could be! The recipe is located here:
http://www.foodnetwork.com/recipes/anne-burrell/spinach-and-ricotta-gnocchi-with-quick-tomato-sauce-recipe/index.html
As is true with all Italian cooking (and anything simple for that matter), the ingredients make the dish so make sure to use the best quality ingredients you can find. I would suggest using a grass-fed ricotta and really ripe fresh tomatoes.
As is true with all Italian cooking (and anything simple for that matter), the ingredients make the dish so make sure to use the best quality ingredients you can find. I would suggest using a grass-fed ricotta and really ripe fresh tomatoes.
