Spinach Ricotta Gnocchi

This is another recipe where I preface it by saying, “Don’t be put off by the list of ingredients or the number of steps”! Like my Italian Meatballs, it is worth it! Better still, it is great the next day for lunch. Serve it with a crisp green salad for a delightful meal.

Tricks for gnocchi success

The gnocchi can be a little fiddly. The trick is to make sure you have removed as much as possible all the moisture from the spinach mix. Do take the time to wring it out in a tea towel. When shaping the gnocchi, I use two dessert spoons to make the quenelle shape.

You want the gnocchi to be firm when you place it into the boiling water, and pick them out as soon as they rise to the top. Don’t be tempted to do too many at a time, I find 5 or 6 works well.

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Spinach Ricotta Gnocchi in Napoli Sauce

Yield: 4

Author: Lee Newcombe

Prep time: 35 MinCook time: 40 MinTotal time: 1 H & 15 M

This is the perfect Sunday night dinner! There are a few steps, and it seems a little laborious, but it is absolutely worth it!

Ingredients

Napoli Sauce

• 2 tbsp olive oil
• 2 garlic cloves, crushed or finely minced
• 1/2 onion, finely diced
• 800g can crushed tomato
• 1 tbsp tomato paste
• 1/2 cup water
• pinch salt

Gnocchi

• 300g baby spinach leaves (6 tightly packed cups)
• 1 tbsp olive oil
• 2 cloves garlic (crushed or finely minced)
• 1 shallot, finely chopped
• 500g quality ricotta
• 1/4 cup (lightly packed) basil leaves, finely sliced
• 2 eggs
• 1 cup parmesan, grated
• 1/2 cup almond flour
• pinch salt

Instructions

Napoli Sauce

1. Heat oil in a large skillet over medium heat. Add garlic and onion and cook for 3 minutes until the onion is softened.
2. Add the tinned tomato, tomato paste and water. Bring to a simmer, then reduce stove to low and cook, stirring every now and then, for 20 minutes. It should be a thick rather than a loose runny sauce.

Gnocchi

1. Heat oil in a skillet over medium-high heat. Add garlic and shallot, cook for 1 minute until translucent. Add spinach and cook until just wilted. Transfer to a large bowl, allow to cool. Once cool, place in a tea towel and ring out all the moisture. Be sure to do this step ... the one time I forgot, the gnocchi fell apart when cooking (it still tasted great)!
2. To the cooled ricotta, add ricotta, basil, eggs, parmesan, almond flour and salt to a bowl. Mix well to combine.
3. Using 2 dessert spoons, scoop up about 1 1/2 tablespoons of the mixture, then shape into a gnocchi shape using the two spoons. Place on a paper-lined tray.
4. Bring a large pot of water to the boil, then carefully cook 6 dumplings. Cook for 2 minutes. You will know they are ready when they rise to the surface. Remove with a slotted spoon and set aside, repeat till all gnocchi is cooked.

Assemble

1. Preheat oven to 180°C / 350°F.
2. Pour Napoli Sauce into a baking dish, then top with gnocchi. Drizzle with extra virgin olive oil.
3. Bake for 15 minutes or until the gnocchi are nicely browned.
4. Serve and Enjoy!