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22Ingredients
75Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 3 oz. frozen spinach (or fresh)
- 1 egg
- 2 tsp. salt
- 1 1/2 lb. whole milk ricotta cheese (drained of excess moisture)
- 1/3 cup grated Parmigiano Reggiano cheese (finely)
- 1 3/4 cups all purpose flour
- 1 pinch nutmeg
- 28 oz. crushed tomatoes (or whole tomatoes that you shred as you add to the pan)
- 4 Tbsp. extra virgin olive oil
- 2 garlic cloves (peeled)
- salt
- 2 oz. goat cheese
- 10,138 gnocchi ( Pumpkin Ricotta, 26.00 21.00 2.00 0.00 0.00 1.00 2.00 Gnocchi,Ricotta,Pasta and Noodles Dinner Italian Vegetarian)
- 76,936 pasta
- 19 ricotta
- 49,312 spaghetti
- 18 ricotta
- 119,496 lasagna
- 18 ricotta
- 5,165 penne
- 18 ricotta
- 935 potato gnocchi ( 18.00 14.00 2.00 0.00 0.00 0.00 2.00 Gnocchi,Pasta and Noodles Dinner Vegetarian)
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