Italian Comfort, Veggie-Style

What could be better on a Sunday evening than cooking a hearty Italian meal with the one you love? Last night, Adam and I made Spinach Gnocchi from the Moosewood Cookbook. Although the title implies that they will taste similar to the traditional potato dumpling, we thought they tasted more like a veggie meatball. The ricotta that holds together the "gnocchi" brings in that meaty flavor and texture that is completely and utterly satisfying. Served with a simple side salad, this meal was a perfect way to end the weekend.


Spinach Gnocchi (Moosewood Restaurant: New Classics)

10 oz. fresh spinach
3 large eggs
1 cup grated Parmesan cheese
1/2 cup ricotta
1 1/4 cups bread crumbs
2 Tbs. chopped fresh basil
1/3 cup chopped scallions
1 garlic clove, minced or pressed
1/2 tsp. salt
1/4 tsp. ground black pepper
pinch of ground nutmeg, or more to taste
1/2 recipe Quick Tomato Sauce (to follow) or 3 cups store-bought tomato sauce

1. Preheat the oven to 400. Oil a nonreactive baking dish.
2. Rinse the spinach well and remove any large stems. Place the spinach in a large pot with only the water that clings to the leaves. Cover and cook on high heat, stirring once or twice, just long enough to wilt the leaves, about 3 minutes. Set aside and drain.
3. In a large bowl, beat the eggs. Mix the Parmesan, ricotta, bread crumbs, basil, scallions, garlic, salt, pepper, and nutmeg. When the cooked spinach is cool enough to handle, gently squeeze more water from it and chop it. Stir the chopped spinach into the cheese mixture. The batter will be wet and rather soft. Drop the batter by rounded tablespoonfuls onto the prepared baking dish to make about 18 balls [mine made about double that, I can't figure out why]. Pour the tomato sauce around the gnocchi to almost cover.
4. Bake for about 25 minutes, until firm and beginning to brown. Serve hot with the tomato sauce ladled on top.

Quick Tomato Sauce (Moosewood Restaurant: New Classics)

2 tsp. olive oil
2 cups finely chopped onion
2 to 3 garlic cloves, minced or pressed
1 tsp. salt, or more to taste
6 cups canned tomatoes with juice, chopped (two 28-oz. cans)
1/4 tsp. ground black pepper

1. Warm the oil in a nonreactive 2-quart saucepan. Add the onions, garlic, and salt and sauce on medium heat for about 7 minutes, until golden. Add the tomatoes, their juice, and the pepper and bring to a simmer. Cook for 10 to 15 minutes, stirring occasionally.
2. Add more salt to taste. Serve immediately or chill or freeze for later use.