POTATO GNOCCHI

1 1/2 pounds potatoes

1 8-oz. container part-skim ricotta cheese

1 1/4 cups flour

1/4 tea. salt

Peel and cut potatoes into 2" chunks. Bring to a boil in 3-quart covered saucepan; reduce to low and cook 20 min. or until tender. Drain. With potato masher, mash potatoes until smooth. Add ricotta cheese and salt; mash until smooth. With spoon, stir in flour to make a soft dough. Turn onto floured surface; divide into 2 pieces. Shape each into an 8" by 2" log. Cut each into 1/2"-thick slices. Boil 4 quarts of water. Gently drop in gnocchi, one at a time. With slotted spoon carefully remove gnocchi to jelly-roll sized pan as soon as they start to float. Layer tomato sauce and gnocchi in a shallow 2 1/2-qt. baking dish. Keep warm; or top with 2 oz. part-skim mozzarella cheese, thinly sliced and broil 1 to 2 min. until bubbly. Makes 6 main-dish servings.