SPINACH AND RICOTTA GNOCCHI WITH SMOKEY TOMATO SAUCE AND LEMON
(Serves 4)
GNOCCHI:
400 g ricotta (I used half normal ricotta and half smooth ricotta – Woolworths brand)
50 g grated parmesan cheese
160 g flour
3 eggs
zest of 1 lemon
5 ml salt
black pepper
200 g baby spinach, wilted in boiling water and drained very well
SAUCE:
1 kg roma tomatoes, halved
30 ml olive oil
salt and black pepper
5 ml sugar
fresh herbs to taste
TO SERVE:
50 g butter
15 ml lemon juice
15 ml olive oil
200 g baby tomatoes, halved and seasoned
Parmesan shavings for serving
Basil for serving
METHOD:
- Mix the ricotta and parmesan in a large bowl
- Chop the wilted, drained spinach and add.
- Add the flour, eggs, zest, salt and pepper and mix until combined to a dough
- Divide the dough in four and roll out each piece on a floured surface to a 3cm wide log
- Slice into 2cm wide pieces and set aside on a floured tray (you can make this a day before or a few hours before using. Keep it covered)
- Heat the grill of your oven on maximum.
- Place the tomatoes on a baking tray, season with salt and pepper and drizzle with the olive oil. Place under the grill until the skins have blackened/charred.
- Pour the tomatoes and their juices into a bowl and crush with a fork or use a blender. Season with more salt and pepper to taste and add the sugar. You can add some herbs eg chopped basil or thyme (optional)
- Bring a large pot of salted water to the boil and cook the gnocchi in 2 batches until risen to the surface and cooked through.
- Melt the butter in a large frying pan and add half of the cooked gnocchi. Fry on both sides for about 2 minutes until golden and crisp. Repeat with the rest of the gnocchi.
- Add the lemon juice and olive oil to the frying pan to deglaze the pan and pour this over the gnocchi
- Spoon into 4 warm serving bowls and add some baby tomatoes
- Top with parmesan shavings and serve with the sauce on the side
- Garnish with fresh basil
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