Ricotta and Spinach Gnocchi with Tomato Sauce

Ingredients

• 500g (2 cups) ricotta cheese 500g (2 cups) ricotta cheese
• 300g (10.5 oz) fresh spinach, blanched and chopped 300g (10.5 oz) fresh spinach, blanched and chopped
• 200g (1.5 cups) all-purpose flour 200g (1.5 cups) all-purpose flour
• 2 large eggs 2 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• 2 cups (470ml) tomato sauce 2 cups (470ml) tomato sauce
• Grated Parmesan cheese, for garnish Grated Parmesan cheese, for garnish
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 42g, 6g
• Protein: 18g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ricotta cheese, chopped spinach, flour, eggs, salt, black pepper, and nutmeg. Mix well until a soft dough forms.
2. 2.
   Divide the dough into small portions and roll each portion into a long rope, about 1 inch in diameter.
3. 3.
   Cut the ropes into bite-sized pieces and gently press each piece with a fork to create ridges.
4. 4.
   Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, indicating they are cooked. Remove with a slotted spoon and set aside.
5. 5.
   In a separate saucepan, heat the tomato sauce over medium heat until warmed through.
6. 6.
   Serve the cooked gnocchi with the tomato sauce. Garnish with grated Parmesan cheese and fresh basil leaves.

Treat your ingredients with care...

• Ricotta cheese — Make sure to use a good quality ricotta cheese for the best results. If the ricotta is too wet, drain it in a cheesecloth-lined sieve for a few hours before using.
• Spinach — Blanch the spinach in boiling water for a minute, then immediately transfer to an ice bath to stop the cooking process. Squeeze out any excess water before chopping.

Tips & Tricks

• Be gentle when mixing the dough to avoid overworking it, as this can result in dense gnocchi.
• Dust your hands and work surface with flour when rolling the dough ropes to prevent sticking.
• To freeze the gnocchi, arrange them in a single layer on a baking sheet and freeze until firm. Transfer to a freezer bag or container for long-term storage.
• Experiment with different herbs and spices in the tomato sauce, such as oregano, basil, or red pepper flakes, to customize the flavors.
• Serve the gnocchi with a sprinkle of extra virgin olive oil for added richness.

Serving advice

Serve the Ricotta and Spinach Gnocchi hot, garnished with grated Parmesan cheese and fresh basil leaves. Pair it with a side salad or crusty bread to complete the meal.

Presentation advice

Arrange the gnocchi neatly on a plate, drizzle the tomato sauce over them, and sprinkle with grated Parmesan cheese. Garnish with a few fresh basil leaves for a pop of color.