Recipe - Spinach Ricotta Gnocchi

=== FOR TOMATO SAUCE ===
1 Garlic clove; minced
1/3 cup Finelychopped onion
1 tablespoon Olive oil
1 cn Whole tomatoes (14 to 16
oz); drained, chopped,
Reserving juice
One fourth cup Dry red wine
Salt; to taste
Freshlyground black pepper;
to taste
=== FOR GNOCCHI ===
1 pack Frozen chopped spinach ;
(10 oz)
1 cup Wholemilk ricotta
2/3 cup Freshlygrated Parmesan
1 lg Egg yolk
2 tablespoon Allpurpose flour; plus
additional
For forming gnocchi
Freshlygrated nutmeg; to
taste

Make sauce: In a 9 to 10inch heavy skillet cook garlic and onion in oil
over moderatelylow heat, stirring, until onion is softened. Add tomatoes
with reserved juice, wine and salt and pepper to taste and simmer,
uncovered, stirring occasionally, until thickened, 20 to 25 minutes. Make
gnocchi while sauce is cooking: In a small saucepan combine spinach with
One half cup water and simmer, covered, breaking up with a fork occasionally, 5
to 7 minutes. Drain spinach in a colander and rinse under cold water to
cool. Squeeze spinach in small handfuls until as dry as possible and chop
fine. In a 5quart saucepan bring 4 quarts salted water to a boil for
cooking gnocchi. Set broiler rack about 4 inches from heat and preheat
broiler. In a bowl stir together spinach, ricotta, 1/3 cup Parmesan, egg
yolk, 2 tablespoons flour, nutmeg, and salt and pepper to taste until
combined well ( mixture will be very soft). With wellfloured hands form
rounded tablespoons of mixture into logs about 2 inches long and 1 inch in
diameter (about 18) and transfer gnocchi as formed to a sheet of wax paper.
Working in 2 batches, carefully transfer gnocchi with a spatula to boiling
water and cook until they rise to the surface, about 2 minutes. Transfer
gnocchi as cooked with a slotted spoon to a buttered shallow baking dish
large enough to hold them in one layer and sprinkle with remaining 1/3 cup
Parmesan. Broil gnocchi until very hot and cheese is melted, 3 to 5
minutes. Serve gnocchi with tomato sauce. This recipe yields 2