1 tbs olive oil
1 small onion, coarsely chopped
4 cloves garlic, minced
1 (14 1/2 oz) can no-salt-added whole tomatoes
1 tsp oregano
1 tbs unsalted butter
1 (10 oz) pkg frozen chopped spinach, thawed & squeezed dry
4 scallions, coarsely chopped
1/2 cup part-skim ricotta cheese
1 egg
1/2 cup flour
1/2 cup grated parmesan cheese
1/4 tsp salt
1/4 tsp black pepper

in a medium saucepan, warm the oil over medium-high heat. add the onion & half of the garlic, & cook, stirring frequently, until the onion begins to brown, about 5 minutes. add the tomatoes & oregano & break up the tomatoes with the back of a spoon. bring to a boil, reduce the heat to low, cover, & simmer the marinara sauce while you prepare the gnocchi.

in another medium saucepan, melt the butter over medium-high heat. add the spinach, scallions, & remaining garlic. cook, stirring constantly, until the scallions begin to soften, about 2 minutes.

add the ricotta & cook until the mixture loses some of its moisture & begins to bind together, about 3 minutes. remove from the heat & beat in the egg. mix in the flour, parmesan, salt & pepper.

with floured hands, using a scant 1 tbs for each, form the ricotta mixture into balls. place the gnocchi in a single layer on a plate, cover loosely with plastic wrap, & freeze until slightly firm, about 15 minutes. meanwhile, bring a lg pot of water to a boil.

add the gnocchi to the boiling water & cook until they float to the top, 5-8 minutes. with a slotted spoon, transfer the gnocchi to a colander to drain. spoon the sauce into four shallow bowls, place several gnocchi on top, & serve hot.

4 servings