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Italian Potato Dumpling Casserole

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main-dish nut free vegetarian dinner italian


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3/4 cup part-skim ricotta cheese

1/4 cup fresh basil, thinly sliced

1/2 cup (2 ounces) grated reduced-fat mozzarella, divided

2 tablespoons (1/2 ounce) grated parmesan cheese

1 egg, lightly beaten

3 cups basic tomato sauce

1 package (16 ounces) potato gnocchi

2 cups spinach leaves, thinly sliced

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