Ingredients
3 large potatoes3 cups reduced-fat ricotta cheese1/4 cup grated Romano cheese2 tablespoons olive oil1 tablespoon kosher salt6 large eggs4-1/2 cups cake flour4 quarts waterSAUCE:2-2/3 cups cubed peeled butternut squash1/3 cup thinly sliced fresh basil leaves1/3 cup water2 tablespoons plus 2 teaspoons olive oil2 garlic cloves, peeled and thinly sliced1-1/4 teaspoons kosher salt3/4 teaspoon pepper1-1/3 cups heavy whipping cream2/3 cup crumbled Gorgonzola cheese1-1/2 pounds fresh spinach, coarsely chopped
Preparation
Scrub and pierce potatoes. Bake at 400° for 50-55 minutes or until tender. Peel potatoes; press through a potato ricer or strainer into a large bowl. Cool slightly.
Add ricotta and Romano cheeses, oil and salt to potato pulp; beat on low speed until smooth. Beat in eggs, 1 at a time. Add flour; mix well. On a lightly floured surface, knead 10-12 times, forming a soft dough.
Divide dough into 16 portions. On a floured surface, roll each portion into a 1/2-in.-thick rope; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork.
In a Dutch oven, bring water to a boil. Cook gnocchi in batches until they float, 30-60 seconds. Remove with a slotted spoon and keep warm.
In a large saucepan, combine the squash, basil, water, oil, garlic, salt and pepper. Bring to a boil. Cover and cook until squash is tender, 4-6 minutes.
Stir in cream and Gorgonzola. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Add spinach; cook until spinach is wilted. Serve with gnocchi.
