Spinach Ricotta Gnocchi in Tomato Sauce

Spinach Ricotta Gnocchi in Tomato Sauce

I’m always looking for new ways to eat spinach. Spinach is super nutritious, versatile, and mellow in flavor, so it can take on many forms and flavors. Wilting spinach is a useful trick and will inspire you to easily add a big bunch of these greens into quesadillas, omelettes, quiches – just about anything.

Back to the green gnocchi: these are flavorful bombs of spinach, they come out fluffy and light, and are a great vegetarian main dish.

Ingredients:

For the gnocchi:

• 1 pound washed fresh baby spinach (3 6-ounce bags or 1 box)

• 1¼ cup ricotta cheese, drained – reduced to ⅔ cup 

• 1½cups finely grated Parmesan + more for garnish

• ⅓ cup all purpose flour + more for flouring 

• 1 large egg, lightly beaten

• Pinch freshly grated nutmeg

• Salt and freshly ground black pepper

• Garnish: grated Parmesan, basil leaves, pine nuts (optional)

For the tomato sauce:

• 2 tablespoons olive oil

• 1 small onion, finely chopped

• 1 can of whole peeled tomatoes (14 oz), blitzed until smooth in a food processor or blender

• 2 tablespoons tomato paste

• ¼ teaspoon red pepper flakes (optional)

• Salt and pepper to taste

Preparation:

Make sure you roll the spinach balls in flour

• Wilt the spinach in a large pot on high heat with 1-2 tablespoons of water, until spinach collapses, about 3-4 minutes. Drain in a colander, pushing out as much liquid as you can. Let cool, chop finely and transfer to a large bowl.

• Pour the ricotta into a colander lined with a clean cotton dish towel above a bowl. Wrap the ricotta tightly with the towel, press and squeeze as much of the liquid as you can. Transfer the dry ricotta into the spinach bowl.

• Add 1-1/4 cups of the grated Parmesan cheese, the egg, nutmeg, ⅓ cup flour, 1/4 teaspoon salt, and 1/2 teaspoon pepper, and mix gently. The result should be a somewhat sticky batter.

• Spread flour on a baking sheet or large plate, form 1-inch balls of the spinach mixture and roll them in the flour. If not used immediately, store the spinach balls in the fridge (can be stored for half a day).

• For the tomato sauce: put 2 tablespoons of olive oil in a large sauce pan on medium high heat, add the onion, sauté until golden and soft, add the blitzed tomato, tomato paste, pepper flakes salt and pepper, bring to a boil, and then lower to a simmer, cook for about 10-15 minutes, taste and correct flavor. Transfer the warm sauce to a deep serving dish. 

• Bring a large pot of salted water to a rolling boil, simmer the gnocchi until they float, about 2-3 minutes. Using a slotted spoon, transfer them to the serving dish with tomato sauce.

• Top with the grated Parmesan and basil leaves, perhaps a sprinkle of pine nuts, serve immediately.

Enjoy, 

Dr. Ayala