Spinach And Ricotta Gnocchi With Roasted Tomato And Basil Sauce Recipe

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

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

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.

No additional tips available.

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

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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.

Spinach And Ricotta Gnocchi With Roasted Tomato And Basil Sauce

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