Ingredients
- 2 bunches of spinach, ends trimmed, washed and drained
- 500g fresh firm ricotta
- 3 eggs, lightly whisked
- 1/2 cup of grated Parmesan
- 1/2 cup of plain flour
- 1 tbsp olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 1 red chilli, seeded, finely chopped
- 1/2 cup white wine
- 800g can diced tomatoes
- Extra Parmesan cheese, finely grated, to serve
- Rocket leaves, to serve
Directions
- Place the spinach, with water clinging to the leaves in a large saucepan. Place over high heat and cook, turning occasionally for 5 minutes or until spinach wilts. Drain in a large colander and set aside for 5 minutes to cool slightly. Use your hands to squeeze as much liquid from the spinach as possible then finely chop and place in a bowl.
- Add the ricotta to the spinach and stir well until combined. Add the egg and parmesan and stir to combine. Add the flour and stir to form a soft, sticky dough.
- Using lightly floured hands, roll tablespoonfuls of the mixture into logs. Place on a lightly floured baking tray.
- Heat the oil in a large saucepan over medium heat. Add the onion, garlic and chilli. Cook, stirring for 5 minutes or until onion softens. Add the wine and bring to the boil. Cook for 2 minutes or until the wine reduces by half. Add the tomatoes and cook, stirring occasionally for 10 minutes or until the sauce thickens slightly.
- Meanwhile, bring a large saucepan of water to the boil over high heat. Reduce heat to medium-low. Add one-third of the gnocchi (it will sink to the bottom). Cook for 5 minutes or until the gnocchi floats to the surface and is cooked through. Use a spoon to transfer to a heatproof bowl. Repeat, in 2 more batches with the remaining gnocchi.
- Spoon the tomato sauce into serving bowls. Divide gnocchi among bowls and serve sprinkled with extra parmesan and rocket.
