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Maggie Beer

Spinach and ricotta gnocchi with tomato and chilli sugo

Spinach and Ricotta Gnocchi with Tomato and Chilli Sugo

Spinach and ricotta gnocchi with tomato and chilli sugo

Step 1: Combine spinach, ricotta, parmesan, flour, eggs, Extra Virgin Olive Oil, sea salt and freshly ground pepper to taste, in a large bowl and mix well. Using a tablespoon, drop level amounts of the mixture onto a tray and with floured hands roll into small oval shapes. Cover with plastic wrap and refrigerate for 1 hour or until firm.

Step 2: Bring a large saucepan of salted water to the boil. Drop gnocchi, in bunches, into the boiling water. Cook without stirring, until the gnocchi floats to the surface. Immediately remove gnocchi from pan with a slotted spoon and drain well.

Step 3: Heat Tomato and Chilli Sugo in a small pan with a good glug of Extra Virgin Olive Oil. Pour the Sugo over the gnocchi and add parsley, salt and freshly cracked pepper to taste.

Step 4: Add freshly grated parmesan and a final flourish of Extra Virgin Olive Oil to serve.

Ingredients

  1. 250g fresh spinach finely chopped
  2. 500g ricotta
  3. 1 cup parmesan finely grated
  4. ½ cup plain flour
  5. 118g 2 free range eggs lightly beaten
  6. To taste salt flakes
  7. 1 handful flat leaf parsley

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