Spinach and ricotta gnocchi with a tomato sauce
Recipe Type: Starter
The spinach and ricotta “gnocchi” can be eaten as a snack, starter or even a main dish with some vegetables on the side.
  • 60g butter
  • 300g baby spinach, chopped
  • 200g ricotta, drained
  • 60g cake flour
  • 2 extra large eggs, beaten
  • 60g grated Parmesan cheese
  • 2.5ml freshly grated nutmeg
  • salt
  • 60g butter
  • 60g grated Parmesan cheese
  • 60g butter
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 tin whole peeled tomatoes
  • 115g tomato paste
  • 5ml sugar
  • salt and pepper
  • 60ml fresh thyme leaves
  1. Melt the butter in a saucepan and stir fry the spinach for 3 to 4 minutes.
  2. Stir the ricotta and cake flour into the spinach.
  3. Remove from the stove and mix beaten eggs and Parmesan into the spinach mixture.
  4. Add the nutmeg and season with salt and cool down.
  5. Form into balls with floured hands.
  6. Heat salted water in a large pot until boiling and add a couple of the balls at a time into the water.
  7. Poach the balls until it floats to the top. Poach for another 2 minutes and then remove with a slotted spoon and place into a buttered oven dish.
  8. Cook all the gnocchi in this way.
  9. Melt the butter on high heat until brown and pour over the gnocchi.
  10. Add the grated Parmesan cheese and brown under the grill.
  11. Serve with the tomato sauce that is made as follows:
  12. Heat the butter in a saucepan and fry the onion until brown. Add the garlic and fry for another minute.
  13. Add the tinned tomatoes and tomato paste, sugar and season to taste.
  14. Saute for 30 minutes.
  15. Remove from the heat and add the thyme.
  16. Cool down slightly and liquidize in a food processor.
  17. Serve with the spinach gnocchi.
Recipe by Pink Polka Dot Food at http://www.pinkpolkadotfood.com/spinach-and-ricotta-gnocchi-with-a-tomato-sauce/