Spinach and Ricotta Gnocchi
Ingredients:
- 200g ricotta, drained
- 350g spinach, picked and washed
- 100g parmesan cheese, grated
- 1 small onion, finely diced
- 400g La Gina Diced Tomatoes
- 2 tbsp La Gina Tomato Paste
- 1 egg
- 75g flour plain
- Pinch salt & black pepper
- 75ml extra virgin olive oil
- 1 cup basil leaves snipped
Preparation
PREP - 15MINS
COOKING - 15MINS
Plunge the spinach into a plenty of boiling salted water. Cook for 2 minutes, pour into a colander and place under cold running water. Squeeze out as much water as possible and chop roughly. Place the spinach, ricotta, egg, half the flour and a pinch of salt and pepper into a bowl. Mix and roll into small balls and place onto tray sprinkled with a little flour. Place the gnocchi into boiling salted water for approximately 6 minutes, drain and reserve. Cook the tomato paste in half the olive oil and the diced onion for two minutes, add the chopped tomatoes and basil. Simmer for a further two to three minutes. Serve with the gnocchi and drizzle with the extra virgin olive oil sprinkle with parmesan and a few freshly picked basil leaves.
SERVES 4
