Spinach and Ricotta Gnocchi with Tomato and Roasted Capsicum Sauce
Author: Caroline Trickey from Healthy Home Cafe
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
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
Instructions
In a large bowl, mix ricotta with the spinach, parmesan cheese, flour, nutmeg, egg and pepper
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.
Meanwhile, bring a saucepan of water to a rolling boil.
Gently lower the gnocchi into the water, cooking around 6-8 gnocchi at a time - do not let the water come off the boil.
Cook until the gnocchi float to the surface.
Immediately remove gnocchi from pan with a slotted spoon and drain well.
Meanwhile, heat the pasta sauce in a saucepan .
Roughly chop roasted capsicum and stir through the warmed pasta sauce along with the fresh basil.
To serve, place ¼ of the pasta sauce on the base of each of the serving dishes and top with ¼ of the gnocchi
Serve with extra parmesan cheese, extra basil and a salad
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2016/05/13/spinach-and-ricotta-gnocchi-with-tomato-and-roasted-capsicum-sauce/