Gnocchi di Spinaci e Ricotta

Lighter than potato gnocchi, these spinach and ricotta balls are poached and served with a smooth, homemade tomato sauce.

Vegetarian Italian Pasta Gnocchi Spinach

Estimated Nutrition

Calories

546.1

kcal / serving

2184.4 kcal total

Carbs

49.1g

per serving

196.3 g total

Fat

26.4g

per serving

105.6 g total

Protein

28.1g

per serving

112.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

refined white sugar

CondimentsSauces

Tomato Puré

converted from 2 tbsp

Dairy

250

Ricotta Cheese

100

Parmesan

freshly grated vegetarian hard cheese

piece

Egg

free-range

piece

Parmesan

extra for serving

GrainsCereals

150

Plain Flour

plus extra for flouring

NutsSeeds

piece

Nutmeg

freshly grated

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

piece

Garlic

cloves, chopped

piece

Bouquet Garni

thyme, bay leaves, and parsley sprigs

OilsFats

Extra Virgin Olive Oil

converted from 2 tbsp

Vegetables

500

Spinach

frozen and thawed, or 650g fresh cooked until wilting

piece

Onion

medium, chopped

piece

Carrot

finely diced

800

Chopped Tomato

2 cans of 400g each

Method

Roll tablespoons of chilled mixture into balls and coat them in flour.

Poach the gnocchi in gently simmering water for 10-15 minutes until cooked.

Serve gnocchi topped with warm tomato sauce and extra parmesan.

Beat ricotta until smooth and mix with spinach, parmesan, flour, eggs, nutmeg, and seasoning.

Chill the mixture in the fridge for at least one hour.

Sauté onion and carrot in oil until tender, then add garlic for one minute.

Stir in tomatoes, purée, sugar, and bouquet garni, then simmer for 30 minutes.

Drain spinach well and chop until you have 250g of dry weight.

Remove the bouquet garni and blend the sauce in a food processor until smooth.