Spinach and Ricotta Gnocchi


  • 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




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.


Valcrop Fine Foods