I found this in Vegetarian Times Magazine and HAD to try it.
The recipe calls for a 5 or 6 cheese blend of shredded cheese
I only had cheddar. Here is the recipe. It's in the oven NOW
so no pic yet.
SERVES 8 | 30 MINUTES OR FEWER
Recipe developer and food stylist
Lauren Huber satisfies both her
comfort-food cravings and her
gourmet instincts by creating a quick,
hearty casserole made with gnocchi-pasta-like
potato dumplings that can
be found in the refrigerated case or
the frozen-food section of many
1 15-oz. container low-fat
1 8-oz. bag (2 cups)
shredded 6-cheese Italian
1 tsp. dried Italian
1/4 tsp. red pepper flakes
1 6-oz. bag baby spinach
2 l-lb. pkgs. gnocchi
1 16-oz. jar garden-style
tomato sauce, warmed
1. Preheat oven to 400[degrees]F. Combine
ricotta, 3/4 cup shredded cheese,
Italian seasoning, salt, and red pepper
flakes in large bowl. Sprinkle spinach
over cheese mixture.
2. Cook gnocchi according to package
directions. Spoon cooked gnocchi over
spinach and cheese with slotted spoon.
Cover bowl, and let stand 2 minutes,
or until spinach has wilted. Stir to
combine spinach, ricotta mixture, and
3. Meanwhile, spread 1/2 cup tomato
sauce in bottom of 11- x 7-inch glass
baking dish. Spoon half of gnocchi-cheese
mixture over tomato sauce.
Top with 3/4 cup tomato sauce and
3/4 cup shredded cheese. Spread
remaining gnocchi over tomato sauce.
Top with remaining 3/4 cup tomato
sauce, and sprinkle with remaining
1/2 cup cheese. Bake 15 minutes,
or until heated through.
PER SERVING: 420 CAL; 22 G PROT; 125 G TOTAL FAT
(6.5 G SAT FAT); 55 G CARB; 46 MG CHOL; 658 MG SOD;
4 G FIBER; 10 G SUGARS
COPYRIGHT 2008 Vegetarian Times,