How to make quick-and-easy ricotta and spinach gnocchi
6th Apr 2024 Recipes
1 min read
This ricotta and spinach gnocchi recipe blends healthful portions of tomato and leafy vegetables with low-fat ricotta for a quick and nutritious meal
This is a great high-protein vegetarian main dish that contains good amounts of calcium from the ricotta and anti-oxidants from the spinach. This version of gnocchi is relatively quick to prepare. For best results, have all the ingredients ready before starting.
Ingredients
Serves 4
- 2 ¾ cups (120g) baby spinach leaves
- 1 ¼ cups (310g) low-fat ricotta
- ½ cup (50g) finely grated parmesan
- 1 egg, lightly beaten
- ½ cup (75g) plain (all-purpose) flour
- freshly ground black pepper (optional)
- Tomato sauce
- 2 teaspoons olive oil
- 1 brown (yellow) onion, finely chopped
- 2 cloves garlic, crushed
- 5 tomatoes (about 750g/1 ½ lb), or 800g (28oz) can tomatoes, roughly chopped
Method
Preparation: 20 minutes
Cooking: 20 minutes
Cooking: 20 minutes
- Put spinach in a heatproof bowl. Cover with boiling water and stand for 1 minute. Drain and rinse under cold running water. Using your hands, squeeze as much water as possible out of the spinach. Finely chop, then put in a large bowl.
- Add ricotta, half the parmesan, egg and flour to spinach. Stir until well combined.
- Bring a large saucepan of water to a boil. Drop tablespoons of ricotta mixture into boiling water, 8 at a time, and cook 3 minutes, or until gnocchi float to the surface. Remove with a slotted spoon and transfer to a plate. Cover and keep warm while cooking remaining gnocchi.
- To make the tomato sauce, heat oil in a non-stick frying pan over medium heat. Add onion and garlic and cook 3 minutes, or until tender. Add tomatoes and ½ cup (125ml) water. Stir until well combined and mixture comes to a boil. Simmer 15 minutes, or until it forms a thick sauce.
- Spoon gnocchi into four serving bowls. Top with tomato sauce and sprinkle over remaining parmesan. Season with freshly ground black pepper if liked, and serve.
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