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 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
- Melt the butter in a saucepan and stir fry the spinach for 3 to 4 minutes.
- Stir the ricotta and cake flour into the spinach.
- Remove from the stove and mix beaten eggs and Parmesan into the spinach mixture.
- Add the nutmeg and season with salt and cool down.
- Form into balls with floured hands.
- Heat salted water in a large pot until boiling and add a couple of the balls at a time into the water.
- 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.
- Cook all the gnocchi in this way.
- Melt the butter on high heat until brown and pour over the gnocchi.
- Add the grated Parmesan cheese and brown under the grill.
- Serve with the tomato sauce that is made as follows:
- Heat the butter in a saucepan and fry the onion until brown. Add the garlic and fry for another minute.
- Add the tinned tomatoes and tomato paste, sugar and season to taste.
- Saute for 30 minutes.
- Remove from the heat and add the thyme.
- Cool down slightly and liquidize in a food processor.
- Serve with the spinach gnocchi.
Enjoy and remember to have fun in the kitchen!
This sounds delicious, ppd, and I love your presentation.
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!
yum! I love this
Yes, I can see myself sipping a nice glass of wine while nibbling on these little gems
I love ricotta in food…quite bland in itself but nice to add to other flavours and textures!!