Spinach and ricotta gnocchi

Method

1. For the tomato sauce: heat the oil in a large frying pan over a low heat, add the onion, garlic and basil leaves. Cover the pan and cook gently for 5-10 minutes.

2. Meanwhile, cut the tinned tomatoes into small cubes, and add them to the frying pan along with the passata, salt and pepper. Cook slowly for a further 20 minutes, stirring occasionally.

3. For the gnocchi: put the ricotta into a large bowl and beat until fairly smooth. Dry off the spinach and chop finely, then add to the ricotta along with the parmesan, nutmeg, salt, black pepper and two of the eggs. Mix thoroughly - if the consistency is dry add all or part of the third egg but do not get the mixture too wet or it will be difficult to handle.

4. Cover the mixture and put into the fridge for at least an hour.

5. When you're ready to form the gnocchi, cover a large plate or tray with a good layer of flour. Next, drop a dessert spoon of the gnocchi mixture onto the tray and gently roll it into a ball shape until you can pick it up with floured hands. Repeat until you have used all of the gnocchi mixture then put the balls in a cool place until you need them.

6. To cook the gnocchi, bring a wide pan of water to a gentle boil then drop six or seven gnocchi balls into the water. Wait until the balls float to the surface, then let them cook for a further 30 seconds before scooping them out with a slotted spoon, allow to drain and keep warm. Repeat with until all the gnocchi is cooked.

7. When all the gnocchi is cooked cover generously with the tomato sauce and serve with grated parmesan.

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Ingredients

For the tomato sauce

2-3 tbsp Olive oil
1 large onion, finely sliced then roughly chopped
5 garlic cloves, chopped
handful basil leaves, roughly chopped
1 tinned chopped tomatoes
500ml tomato passata (sieved tomatoes)
salt and pepper

For the gnocchi

700g Ricotta cheese
350g frozen Spinach, thawed or fresh spinach weighed when cooked
100g Parmesan, grated
large pinch Nutmeg
salt and pepper
3 whole Eggs
1-2 tbsp plain flour
Parmesan, grated, to serve

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