Spinach and Fresh Ricotta Gnocchi with Vodka Sauce and Asiago Cheese

Description:

Ingredients for 4 Portions:

Preparation

Rinse baby spinach, then steam or saute in a pot or skillet with a couple tablespoons of water until spinach has completely wilted. Squeeze out ALL excess water from the spinach and mince very finely.
Cool spinach, then in a medium size mixing bowl of the appropriate size, stir together garlic, basil, spinach, fresh ricotta, egg yolk, parmesan cheese and flour. The mixture should be a soft dough consistency. If needed, add a tablespoon or more of extra flour to achieve this.
On a floured surface, roll out the dough with floured hands to a long rope approximately 1 in. in diameter.
Cut each gnocchi into three quarter inch pieces. The pieces can be used as is, or additionally shaped into round balls.
Prepare a pot of boiling salted water and cook the gnocchi in the water for approximately 3 to 5 minutes or until they float and are light and fluffy.
Drain then toss in heated Salvaggio Vodka Sauce and top with shredded Asiago cheese.