Spinach And Ricotta Gnocchi With Roasted Tomato And

Name: Spinach And Ricotta Gnocchi With Roasted Tomato And Basil Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; 450g baby spinach leaves; 375g fresh ricotta; 3 eggs, lightly beaten; 1/2 cup plain flour; 1/4 tsp nutmeg; 3 cups finely grated parmesan; Salt and pepper, to taste; Extra plain flour, for dusting; 1 tblsp olive oil; Tomato and basil sauce (far left), to serve

Servings: persons

1
Method
2
1 Cook spinach in a large saucepan over a low heat for 8 to 10 minutes, or until wilted. Drain. Cool. Squeeze out excess moisture.
3
2 Place spinach in a bowl with ricotta, eggs, flour, nutmeg and half the parmesan. Mix to combine. Season with salt and pepper.
4
3 Shape tablespoons of gnocchi mixture into egg shapes. Dust lightly with extra flour. Place on a lightly floured tray.
5
4 Cook gnocchi in four batches. Add to a large saucepan of boiling salted water. Boil, uncovered, until gnocchi float to the surface, about 2 minutes. Remove with a slotted spoon to a large greased ovenproof dish (12-cup capacity). Place in a slow oven (150C) to keep warm. Repeat with remaining gnocchi.
6
5 Drizzle oil over gnocchi. Sprinkle with remaining parmesan. Cook under a hot grill for 5 minutes, or until golden.
7
6 Divide hot tomato and basil sauce among four serving bowls. Top with gnocchi.

895

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Ingredients, 450g baby spinach leaves, 375g fresh ricotta, 3 eggs, lightly beaten, and more.

Yes, Spinach And Ricotta Gnocchi With Roasted Tomato And Basil Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach And Ricotta Gnocchi With Roasted Tomato And Basil Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions