Ricotta Gnocchi Soup – 406 Baker

Ingredients

• ricotta cheese: 500g
• egg: 1
• all purpose flour: 160g
• salt: 1/4 tsp
• white pepper: 1/4 tsp
• nutmeg: 1/4 tsp
• oil from sun-dried tomatoes: 2 Tbsp
• onion: 1 medium
• sun-dried tomatoes: 1/2 cup (roughly chopped)
• garlic: 2 cloves
• dried basil: 1 tsp
• rubbed sage: 1 tsp
• dried oregano: 1 tsp
• dried rosemary: 1 tsp
• paprika: 1/2 tsp
• red pepper flakes: 1/2 tsp
• fresh ground black pepper: 1 tsp
• salt: to taste
• chicken broth: 4 cups
• milk: 3 cups
• corn starch: 2 Tbsp
• large chicken breast, cooked and shredded: 1
• spinach: 5 oz