CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Spinach And Ricotta Gnocchi With Smokey Tomato Sauce And Lemon

1

  • Overview
  • Ingredients
    19 items
  • Directions

Dive into the comforting flavors of Spinach and Ricotta Gnocchi with Smoky Tomato Sauce and Lemon. These pillowy gnocchi are made with a mixture of ricotta, Parmesan, and wilted spinach, then served with a rich tomato sauce infused with smoky flavors and a hint of lemon. Topped with buttery baby tomatoes, Parmesan shavings, and fresh basil, this dish is a delightful combination of textures and tastes.

Gnocchi

  • 400 g ricotta (I used half normal ricotta and half smooth ricotta – Woolworths brand)
  • 50 g grated parmesan cheese
  • 160 g flour
  • 200 g baby spinach, wilted in boiling water and drained very well
  • Zest of 1 lemon
  • 5 ml salt
  • Black pepper
  • 3 eggs

Sauce

  • 1 kg roma tomatoes, halved
  • 30 ml olive oil
  • 5 ml sugar
  • Fresh herbs to taste
  • Salt and black pepper

 

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

  • 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