1 10 oz. pkg. frozen spinach
32 oz. skim milk ricotta cheese
2 Tbsp. onion powder
2 Tbsp. garlic salt
1 Tbsp. dried oregano
1 Tbsp. nutmeg
2 tsp. black pepper
2 1/2 cups flour + 1/4 cup
1 jar marinara sauce (We like Trader Joes Organic Marinara.)
Freshly grated parmesan cheese
Heat frozen spinach in microwave according to package directions, about 4 minutes. Drain liquid from spinach and place in a large mixing bowl. Add ricotta cheese, onion powder, garlic salt, oregano, nutmeg and pepper. Stir to combine. Add eggs and mix well. Add flour, 1/2 cup at a time, stirring after each addition, until a smooth 'dough' is formed. Dough will be sticky. Bring 6 quarts of water to a boil in a large pasta pot. While water is boiling, heat marinara sauce in a saucepan over medium heat.
To complete gnocchi, scoop dough mixture, 2 tsp. at a time, from bowl and roll into small balls. (Chef's Note: Use additional 1/4 cup flour to dust your hands. This will make rolling the gnocchi smoother and less sticky.) Add each gnocchi ball to boiling water. The gnocchi will rise to the surface of the pot when ready. The cooking process takes about 5 minutes. Remove gnocchi from water with a slotted pasta spoon and place in a large serving bowl. Add hot marinara sauce to bowl and gently toss to coat each gnocchi with sauce. Top with freshly grated parmesan cheese. Serve with a crisp green salad and hot garlic bread.