Gnocchi with Ricotta | Louisiana Kitchen & Culture

Name: Gnocchi with Ricotta | Louisiana Kitchen & Culture
Ingredients: 2 pounds vacuum-packed, frozen, or shelf-stable gnocchi; ½ cup seasoned panko bread breadcrumbs; ½ cup oil-packed sun-dried tomatoes, patted dry and chopped, plus ¼ cup tomato oil; 8 ounces (8 cups) baby spinach; 8 ounces (1 cup) whole-milk ricotta, room temperature

louisiana.kitchenandculture.com

Gnocchi with Ricotta Recipe courtesy of 5 Ingredient Dinners from America's Test Kitchen Serves 4-6 | | Gnocchi with Ricotta Click image to enlarge | Bring 4

View Original

Share this recipe:

Ingredients

2 pounds vacuum-packed, frozen, or shelf-stable gnocchi
½ cup seasoned panko bread breadcrumbs
½ cup oil-packed sun-dried tomatoes, patted dry and chopped, plus ¼ cup tomato oil
8 ounces (8 cups) baby spinach
8 ounces (1 cup) whole-milk ricotta, room temperature