Stancato's Pasta Sauce


	Spinach and Ricotta Gnocchi with Classic Cheese 6 garlic cloves, unpeeled 1 oz mixed fresh herbs, such as parsley, basil, thyme, coriander and chives, finely chopped 8 oz fresh spinach leaves generous 1 cup ricotta cheese 1 egg yolk 2/3 cup grated Parmesan cheese 2/3 cup flour 1 jar Classic Cheese salt and freshly ground black pepper Serves 4 Cook the garlic cloves in boiling water for 4 minutes. Drain and pop out of the skins. Place in a food processor with the herbs and blend to a puree or mash the garlic with a fork and add the herbs to mix well. Place the spinach in a large pan with just the water that clings to the leaves and cook gently until wilted. Let cool, then squeeze out as much liquid as possible. Chop finely. Place the ricotta in a bowl and beat in the egg yolk, spinach, herbs and garlic. Stir in half the parmesan, sift in the flour and mix well. Cook's Tip Squeeze the spinach dry to ensure the gnocchi are not wet and to give a lighter result. The mixture should be fairly soft and will be easier to handle preparing the dumplings. Using floured hands, break off pieces of the mixture slightly smaller than a walnut and roll into small dumplings. Bring a large pan of salted water to a boil and carefully add the gnocchi. When they rise to the top of the pan they are cooked, this should take about 3 minutes. The gnocchi should be light and fluffy all the way through. If not, simmer for another minute. Drain well. Meanwhile, in a sauce pan heat up 1 jar Stancatos classic cheese sauce, when warm add the gnocchi to it and heat over a gentle flame for 1 minute. Add the gnocchi to the sauce pan and toss in the butter over gentle heat for 1 minute, then serve sprinkled with the remaining Parmesan.		Baked Polenta with Fresh Marinara Beef Stew with Tomatoes, Wine and Peas Calzone Eggplant Parmesan Gnocchi or Cavatelli with Asparagus and Artichokes Lamb Stewed with Tomatoes and Garlic Lasagna Linguine with Clam and Tomato Sauce Milanese Veal Chops Monkfish Medallions with Thyme Mussela Marinara Potato and Spinach Gnocchi Rigatoni with Sausage and Peppers Shrimp in Spicy Marina Spicy Linguine with Halibut and Tomato Spinach and Ricotta Gnocchi with Classic Cheese Stancato's Meatball Milano Soup Stancato's Cream of Tomato Soup Stuffed Swordfish Rolls Tagliatelle with Bolognese Sauce

Cleaveland, Ohio

STANCATO'S PASTA SAUCE