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Spinach and ricotta gnocchi with chilli tomato sauce
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Spicy spinach and ricotta gnocchi with zesty tomato sauce.
Ingredients:
  • 2 bunches English spinach, ends trimmed, washed, drained
  • 500g fresh firm ricotta
  • 3 free range eggs, lightly whisked
  • 40g parmesan
  • 75g plain flour
  • 1 brown onion, finely chopped
  • 1 long red chilli, seeded, finely chopped
  • 125ml white wine
  • 800g can diced tomatoes
  • Parmesan, extra, finely grated, to serve (or vegetarian hard cheese)
  • Rocket leaves, to serve
Instructions:
  • Place spinach in a large saucepan over high heat with water clinging to leaves. Cook covered, turning occasionally, for 5 minutes until spinach wilts. Drain in a colander, let cool for 5 minutes, then squeeze out excess liquid. Finely chop and transfer to a bowl.
  • Combine ricotta with spinach, mix well. Incorporate egg and parmesan, stir. Add flour and mix into a soft, sticky dough.
  • Roll mixture into logs using hands dusted with flour then transfer them to a floured baking tray.
  • In a large saucepan over medium heat, heat the oil and sauté the onion, garlic, and chili for 5 minutes until the onion softens. Pour in the wine and bring to a boil, then let it cook for 2 minutes until the wine reduces by half. Stir in the tomato and simmer for 10 minutes until the sauce thickens slightly.
  • Bring a large saucepan of boiling water to medium-low heat. Add one-third of the gnocchi and cook until they float to the surface and are cooked through, about 5 minutes. Transfer the cooked gnocchi to a heatproof bowl using a slotted spoon. Repeat with the remaining gnocchi in two more batches.
  • Ladle the tomato sauce into serving bowls, then portion the gnocchi among them. Top with a generous sprinkle of additional parmesan and fresh rocket leaves before serving.

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