Gnocchi with Tomato and Spinach Sauce

    1 hour 5 minutes

    I like to make gnocchi from time to time as a change from pasta. This is a wonderful recipe with a tomato based sauce including thyme, garlic, spinach and ricotta.

    1 person made this

    Serves: 4 

    • Gnocchi
    • 500g new potatoes
    • 1 pinch salt and pepper, to taste
    • 200g plain flour
    • Sauce
    • 3 shallots, diced
    • 2 cloves garlic, finely diced
    • 1 (400g) tin diced tomatoes
    • 30g fresh thyme, finely diced
    • 500g ricotta
    • 2 bunches spinach

    Preparation:40min  ›  Cook:25min  ›  Ready in:1hour5min 

    1. Gnocchi: Peel and boil the potatoes as you would usually and then mash them. You really need to work those lumps out, a smooth mash in necessary.
    2. Place in a bowl then season well with salt and pepper. Incorporate the flour into the potato forming a dough. Once you have a dough turn out on to a dusted surface and knead for two minutes; not too rough.
    3. Break off the dough into three pieces and roll into three sausage shapes; about 3cm in thickness. Cut the sausage shapes into pieces around 2cms in length. Set to one side for use later.
    4. Sauce: Drizzle olive oil in a frypan then gently cook the shallots for 2 minutes before adding the garlic and cook for a further 30 seconds.
    5. Add the tomatoes and half a cup of water. Season and simmer for 20 minutes to reduce the sauce down a little; add a little extra water if the sauce is getting too thick.
    6. After 20 minutes add thyme and turn the heat right down but make sure the sauce stays hot.
    7. Place a large saucepan of water on to the simmer and add the gnocchi. They will take about 2 minutes to cook and will rise to the surface when done. Remove and drain the gnocchi and place in a large bowl.
    8. Add the ricotta crumbling between your fingers as you go, spinach and the hot tomato sauce. Mix thoroughly then serve.

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