Spinach-Ricotta Gnocchi Recipe

Wrap potatoes in foil; bake at 400 degrees for 1 hour. Let cool; peel and mash.

Remove stems from spinach, and wash leaves. Place a large Dutch oven over medium heat, and add spinach; cover and cook 2 minutes or until spinach wilts (do not add water). Press spinach between paper towels; chop.

Combine mashed potato, chopped spinach, 1/2 the flour, and next 5 ingredients; stir to form a soft dough. Turn dough out onto a well-floured surface; knead in remaining flour.

Divide dough into 4 portions, shaping each into a 12-inch rope. Cut each rope into 12 (1-inch) pieces; roll each piece into a ball. Drag tines of a fork through half of each ball, forming a concave gnocchi shape. Place on a baking sheet coated with cooking spray; set aside.

Bring 14 cups of water to a boil in a Dutch oven. Add half of the gnocchi, and cook 1-1/2 minutes. Remove gnocchi with a slotted spoon; place in a colander. Repeat with remaining gnocchi.

Melt butter in a skillet over medium heat, and cook until nutty-brown color. Add tomatoes and garlic; sauté 2 minutes. Remove from heat; stir in vinegar.

Place gnocchi in a 2-quart baking dish coated with cooking spray. Spoon tomato mixture over gnocchi; sprinkle with cheese. Bake at 350 degrees for 30 minutes. Sprinkle with chives.