Ricotta Gnocchi with Spinach & Gorgonzola Recipe: How to Make It

Ingredients

• 3 large potatoes
• 3 cups reduced-fat ricotta cheese
• 1/4 cup grated Romano cheese
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 6 large eggs
• 4-1/2 cups cake flour
• 4 quarts water
• SAUCE:
• 2-2/3 cups cubed peeled butternut squash
• 1/3 cup thinly sliced fresh basil leaves
• 1/3 cup water
• 2 tablespoons plus 2 teaspoons olive oil
• 2 garlic cloves, peeled and thinly sliced
• 1-1/4 teaspoons kosher salt
• 3/4 teaspoon pepper
• 1-1/3 cups heavy whipping cream
• 2/3 cup crumbled Gorgonzola cheese
• 1-1/2 pounds fresh spinach, coarsely chopped