Spinach Ricotta Gnocchi recipe

From Florence, Italy – Gnudi –

Spinach Ricotta Gnocchi

Ingredients:
1 cup whole milk ricotta cheese
1 pound frozen spinach, thawed and squeezed dry
1 cup grated Parmesan
2 eggs
2 egg yolks
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 tablespoons all-purpose flour, plus 1 cup for coating
Jar of 825 MAIN Marinara Sauce

Directions:

Bring a large pot of salted water to a boil.

In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and yolks. Stir in
nutmeg, salt, pepper, and flour. Form mixture in to small, flattened balls.

Dredge the formed gnudi in flour to coat, tapping off the excess. Slide formed gnudi into the boiling water. Be careful not to overcrowd the pan; work in batches if necessary. Remove the gnudi using a slotted spoon after they float to the top nd have cooked for about 4 minutes.

Arrange gnudi on a platter and lightly drizzle with 825 MAIN Marinara sauce.

Baked Stuffed Eggplant

It’s hard to imagine south Italian cooking without eggplant — on pasta, grilled, stewed, roasted, stuffed and more. I included a stuffed version that is absolutely delicious with non other than our authentic Marinara sauce!

Romano Cheese
Ingredients:
2 medium eggplant
8 oz ground beef
1 large thinly sliced onion
4 Tbl extra virgin olive oil
1 cup ricotta
4 Tbl grated pecorino romano cheese
2 eggs
One 25 oz jar 825 MAIN Marinara Sauce

Procedure:
1. Set the oven at 400°F/200°C.
2. Halve the eggplants lengthwise. Place them in the baking dish, cut sides up. Drizzle generously with olive oil and season to taste. Bake for 20 minutes or until tender.
3. Scoop out the eggplant flesh with a spoon and mash it gently with a fork leaving about 1/2 eggplant pulp along sides.
4. Saute ground beef, onion, diced eggplant pulp in EVOO until evenly cooked. Drain excess liquid.
5. Stir in ricotta, egg and cheese ¼ cup    Marinara Sauce.6.Stuff both eggplant halves top with remainder of 825 MAIN Fresh Marinara Sauce and bake in oven for 20 minutes at a preheated 350 degree oven

Prep time: 10 minutes
Cooking time: 20 minutes
Serves 4