Serves 4

4 medium plum tomatoes
2 Tbsp. vegetable oil, divided
1 large egg
1 c. part-skim ricotta cheese
1 c. all-purpose flour
1/2 tsp. ground nutmeg
4 c. fresh spinach
1 large lemon
4 cloves garlic
1 tsp. salt
1/4 tsp. ground black
pepper

Heat oven to 350°F. Rinse tomatoes, remove cores, and cut into 1/2" thick slices. Toss with 1 Tbsp. vegetable oil.

Line a baking sheet with aluminum foil, lay tomato slices on sheet and roast for 15 minutes, or until soft. Remove from oven and set aside to cool.

Beat egg with a fork in a medium mixing bowl. Add ricotta to egg and blend well. Add flour and nutmeg to egg mixture and mix well until a soft and sticky dough forms.

Bring a large pot of water to a boil. Reduce heat to medium. Divide ricotta dough into six equal pieces. On a lightly floured cutting board, with floured hands, use a back-and-forth movement to roll each piece into thin logs about 1/2" wide and 12" long. Add a little extra flour as necessary to prevent the dough from sticking. Use a sharp knife or pizza cutter to cut logs into 1/2" pieces.

Drop gnocchi a few at a time into simmering water and cook until they float, about 20 seconds. Remove from water with a slotted spoon and let drain in a colander.

Peel, rinse, and mince garlic. Rinse spinach well with cold water. Remove stems and chop spinach. Rinse lemon and cut in half. Squeeze juice from each half into a small bowl, discarding seeds.

Heat 1 Tbsp. vegetable oil over medium heat in a medium sauté pan. Add gnocchi and cook until golden brown on both sides. Add garlic, spinach and tomatoes and cook for two more minutes, being careful not to let garlic brown or burn. Season with salt, pepper and lemon juice to taste, then stir to combine.

Source: Cooking Matters, part of Share Our Strength's No Kid Hungry campaign