adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Ricotta & spinach gnocchi with roasted tomato sauce
Ricotta & spinach gnocchi with roasted tomato sauce
0 Likes
Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Ricotta gnocchi offers a fresh twist on a classic favorite.
Ingredients:
  • 250g punnet cherry tomatoes
  • 240g pkt cherry truss tomatoes
  • 250g fresh ricotta
  • 40g frozen chopped spinach, thawed, excess liquid removed
  • 25g (1/4 cup) shredded parmesan
  • 0.63 gm ground nutmeg
  • 1 egg
  • 150g (1 cup) plain flour
  • 40g butter
  • Fresh basil leaves, to serve
  • Rocket leaves (optional), to serve
Instructions:
  • Preheat oven to 200ºC. Line a baking tray with non-stick baking paper. Spread the tomatoes on the tray and bake for 20-30 minutes until they begin to collapse. Remove the truss from cherry truss tomatoes, keeping the tops intact, using scissors.
  • Pat the ricotta dry to remove any excess moisture. Combine the ricotta, spinach, parmesan, nutmeg, and egg in a bowl until mixed well. Add flour and mix with your hands until a stiff, slightly sticky dough forms that pulls away from the sides of the bowl (it's okay if there's leftover flour in the bowl).
  • Prepare a tray with non-stick baking paper. Divide the dough into 4 equal portions and shape each into a 2cm-thick log on a lightly floured surface. Cut the logs into 2cm pieces using a floured knife, then roll each piece into a ball and arrange them on the tray.
  • Use a lightly floured fork to gently roll over the top of each gnocchi.
  • Fill a large deep frying pan with water until it reaches a 5cm depth. Cover the pan and bring the water to a boil. Add 1/4 of the gnocchi and cook for 2-3 minutes until they float to the surface. Remove and place on a plate lined with paper towel. Repeat with the remaining gnocchi in 3 more batches.
  • Melt 30g of butter in a large frying pan over medium heat. Cook half of the gnocchi for 2-3 minutes until golden, then transfer to a plate lined with paper towel. Repeat with the remaining gnocchi.
  • Coarsely mash cherry tomatoes in pan and season with salt and pepper. Stir in the rest of the butter. Add gnocchi and toss until well combined. Finish by topping with cherry truss tomatoes and basil. Serve with rocket, if desired.

Similar Recipes