Cheese & spinach gnocchi with chilli tomato sauce

Ready in 45 minutes 

200g baby spinach
100g Parmesan, finely grated
400g ricotta
50g grated mozzarella*
100g plain flour
For the sauce:
2 tbsp olive oil
3 garlic cloves, chopped
good pinch chilli flakes
2 cans chopped tomatoes
1 tsp sugar
*Make sure you use pre-grated mozzarella here, as the fresh one contains too much liquid

1 Wilt the spinach in a pan. Squeeze out excess water. Chop and place in a bowl with the other ingredients. Season well. Divide into four and roll each one into a 30cm-long sausage. Cut into 4cm pieces. Set to one side.

2 Heat the oil in a large pan, add the garlic and chilli and gently cook for 2-3 minutes. Add the tomatoes and sugar and a can of water. Simmer for 15-20 minutes until thickened and rich. Season to taste.

3 Put the gnocchi into a large pan of boiling water and cook for 2-3 minutes. Drain and add to the tomato sauce. Gently mix to combine. Serve straight away with extra Parmesan and a few fresh basil leaves.

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