Quick and extra delicious meal for all gourmands!
Ingredients (serves 6)
- 250g packet Frozen chopped spinach, thawed and squeezed dry
- 500g Fresh Australian ricotta cheese
- 1/2 cup Grated Australian parmesan cheese
- 2 Eggs, lightly beaten
- 3/4 - 1 cup Plain flour
- According to taste Salt and freshly ground black pepper
- 1/3 cup Extra virgin olive oil
- 4 cloves Garlic, crushed
- 750g Chopped fresh ripe tomatoes
- 1/4 cup Finely chopped flat leaf parsley
- 1 cup Pitted Kalamata olives, halved
- According to taste Salt and freshly ground black pepper
- According to taste Grated Australian parmesan cheese, for serving
Method
- Mix spinach, ricotta, parmesan, eggs, flour and seasonings in a large bowl until a moist, but not sticky dough forms. If the mixture is very sticky, add extra flour
- Divide dough into 4 portions. Roll each portion into a long log approximately 2-3cm thick. Using a floured butter knife, cut logs into 2cm lengths. Refrigerate on floured plates until required.
- For sauce, heat olive oil in a large, heavy based frypan over high heat, add garlic and tomatoes and bubble rapidly for 5 minutes, add parsley and olives, season to taste and cook rapidly for a further 5 minutes until the tomatoes have broken down and the sauce is thick and glossy
- Cook gnocchi in batches in a pot of salted boiling water, until gnocchi floats to the top (approx 5 mins), remove with a slotted spoon and drop into the sauce.
- Toss gnocchi through sauce, spoon into bowls and serve with parmesan.
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mom93821 replied
- 09 Feb 2017 , 5:52 am
Reply9:53 pm
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