Spinach and Ricotta Gnocchi with Tomato and Roasted Capsicum Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 350g fresh ricotta
  • 250 grams frozen spinach, thawed, excess liquid removed and chopped
  • 25g (1/4 cup) fresh parmesan, grated, plus extra to serve
  • 1 tablespoon flour, plus approx 2 tablespoons extra for rolling
  • ½ teaspoon ground nutmeg
  • 1 egg, lightly beaten
  • pepper
  • 500 gram jar of your favourite pasta sauce
  • 2 roasted capsicums (I used jar ones), optional
  • ¼ cup fresh basil, plus extra to serve
  • salad, to serve
  1. In a large bowl, mix ricotta with the spinach, parmesan cheese, flour, nutmeg, egg and pepper
  2. Mix together well and then use a tablespoon to scoop out even amounts of mix, roll into torpedo shapes and toss in the extra flour - mix should make around 24 gnocchi.
  3. Meanwhile, bring a saucepan of water to a rolling boil.
  4. Gently lower the gnocchi into the water, cooking around 6-8 gnocchi at a time - do not let the water come off the boil.
  5. Cook until the gnocchi float to the surface.
  6. Immediately remove gnocchi from pan with a slotted spoon and drain well.
  7. Meanwhile, heat the pasta sauce in a saucepan .
  8. Roughly chop roasted capsicum and stir through the warmed pasta sauce along with the fresh basil.
  9. To serve, place ¼ of the pasta sauce on the base of each of the serving dishes and top with ¼ of the gnocchi
  10. Serve with extra parmesan cheese, extra basil and a salad
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2016/05/13/spinach-and-ricotta-gnocchi-with-tomato-and-roasted-capsicum-sauce/