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Spinach and ricotta gnocchi with a tomato sauce

Spinach and ricotta gnocchi with a tomato sauce

Posted on
August 15, 2012
by zirkie

I cooked this dish over the weekend and wanted to post a blog about it on Sunday or Monday for meatless Mondays. Unfortunately I ran out of time.

Today I received my weekly newsletter from one of my favourite magazines and they featured something similar, called Strozzapreti or Ricotta and Spinach dumplings.

I found the base recipe for these “gnocchi” in a recipe book, called Entertain with small bites by Rosemary Sanders. I adapted it a little bit and added a sauce to it.

I used bought ricotta, but to make your own ricotta go to http://blogs.food24.com/totaste/2012/08/14/buttermilk-ricotta/

The “gnocchi” can be eaten as a snack, starter or even a main dish with some vegetables on the side.

 

spinach and ricotta gnocchi recipe


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Spinach and ricotta gnocchi with a tomato sauce
By: PinkPolkaDot
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.
Ingredients
  • 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
Instructions
  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.
2.2.8
Enjoy and remember to have fun in the kitchen!

spinach and ricotta dumplings with tomato sauce recipe

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LunchMeatless MondaysSide DishStartersSupperVegetarian tags: bite / burned butter / dumplings / Gnocchi / Meatless Monday / recipe / ricotta / snack / spinach / spinach and ricotta dumplings / Spinach and ricotta gnocchi / spinach and ricotta gnocchi recipe / starter / supper / tomato sauce / Vegetarian

5 Responses

  1. adinparadise August 15, 2012 at 8:02 pm

    This sounds delicious, ppd, and I love your presentation. 🙂

    Reply
  2. Marco August 16, 2012 at 4:16 am

    That looks sooooooooooo good – if I try to eat a print out though it won’t be the same. So next best thing, try the real thing!

    Reply
  3. Tandy August 16, 2012 at 5:39 am

    yum! I love this 🙂

    Reply
  4. Ruth2Day August 16, 2012 at 5:54 am

    Yes, I can see myself sipping a nice glass of wine while nibbling on these little gems 🙂

    Reply
  5. Lisaman August 19, 2012 at 7:02 pm

    I love ricotta in food…quite bland in itself but nice to add to other flavours and textures!!

    Reply

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