Spinach and Ricotta Gnocchi with Tomato and Chilli Sugo
For more recipes like this, Join Maggie's Food Club
Step 1: Combine spinach, ricotta, parmesan, flour, eggs, Extra Virgin Olive Oil, sea salt and freshly ground pepper to taste, in a large bowl and mix well. Using a tablespoon, drop level amounts of the mixture onto a tray and with floured hands roll into small oval shapes. Cover with plastic wrap and refrigerate for 1 hour or until firm.
Step 2: Bring a large saucepan of salted water to a boil. Drop gnocchi, in bunches, into the boiling water. Cook without stirring, until the gnocchi floats to the surface. Immediately remove the gnocchi from the pan with a slotted spoon and drain well.
Step 3: Heat Tomato and Chilli Sugo in a small pan with a good glug of Extra Virgin Olive Oil. Pour the Sugo over the gnocchi and add parsley, salt and freshly cracked pepper to taste.
Step 4: Add freshly grated parmesan and a final flourish of Extra Virgin Olive Oil to serve.