This recipe for Spinach and Ricotta Gnocchi with tomato sauce is fabulous. Rich green spinach and beautiful soft gnocchi smothered in bright tomato sauce. Could you ask for anything more? Ricotta may be a cheese but as cheeses go it’s quite low in fat and the amount used here is not sufficient to be concerned about and it’s also better than the traditional gnocchi made with starchy potato. Just relax and enjoy the fact that ricotta is a good source of Omega-3 and when combined with the spinach and tomatoes you’ve got a tasty nutritional healthy meal.
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4 people
Energy: 202 calories per serving
Steamer – if required
250g ricotta cheese
30g parmesan cheese - grated
1 egg – lightly beaten
¼ teaspoon ground nutmeg
½ teaspoon plain flour
1 teaspoon extra parmesan cheese - grated
425g can tomatoes
2 teaspoons sugar
1 teaspoon dried oregano
Remove stalks from spinach.
Boil, steam or microwave leaves until tender (see note on the spinach page about cooking).
Drain, squeeze out excess liquid then chop finely.
Place spinach in a bowl with the ricotta and parmesan cheeses, egg and nutmeg.
Roll into 12 balls, dust with flour.
Make the tomato sauce before cooking the gnocchi: Blend or process un-drained tomatoes until smooth then strain.
Heat in a saucepan with sugar and oregano (or microwave on HIGH for about 3 minutes).
To cook the gnocchi: Bring a large saucepan of water to the boil.
Using a spoon, place balls into the water.
Reduce heat slightly and simmer for about 2 minutes or until balls rise to the surface of the water.
Remove gnocchi with a slotted spoon, drain.
Serve immediately with sauce.
Sprinkle lightly with extra parmesan cheese.