This is a potatoless gnocchi, saw it many years ago (I think, could have been a dream…. have loads of food/recipe dreams) haha. Anyway been a lover of gnocchi I got my notepad and paper out and three weeks later…… here we are.

1x 250g tub of ricotta

300g/10.5oz spinach leaves

2 eggs, beaten

125g/4.4oz plain flour

110g/3.8oz Parmesan 

Salt and pepper

For the sauce

3tbsp oil

2 garlic cloves, minced

250g/8.8oz cherry tomatoes 

1tbsp cream

Handful fresh basil, chopped

Blanch the spinach leaves by putting them in a culinder and pouring over boiling water, when cool enough to handle, place in a tea towel and squeeze out all the water then chop nice and fine then place in a big mixing bowl along with the ricotta, eggs, flour and Parmesan then season with salt and pepper.

Slightly flour your hands to stop it sticking when rolling into balls (got myself in a right mess the first time) roll into small balls the size you want, cling film then place in the fridge for 30 minutes.

When ready to cook, place in a pan of boiling salted water for 10-12 minutes or until they float to the top, while they’re cooking put the oil into a frying pan over a medium to high heat with the garlic and fry for 2/3 minutes, add the tomatoes and basil, season and stir well. Cook until the tomatoes just start to break down but still have their shape, add the cream and 2-3 tbsp of the water from the gnocchi, give everything a mix and serve.

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