Ingredient:
1 kg (2 lb) spinach leaves
375 g (12 oz) ricotta cheese
3 eggs
4 tbsp grated Parmesan cheese
Pinch of grated nutmeg
Salt and black pepper
60-75 g (2-2 ½ oz) plain flour
Tomato sauce:
30 g (1 oz) butter
1 small onion, chopped
1 small carrot, chopped
30 g (1 oz) plain flour
1×400 g can chopped tomatoes
300 ml (1/2 pint) vegetable stock
1 bay leaf
1 tsp caster sugar
To serve:
125 g (4 oz) butter
Grated Parmesan cheese and Parmesan shavings
Method:
Wash the spinach and put into a saucepan with only the water remaining on the leaves. Cook over a gentle heat until just wiled. Drain the spinach thoroughly, squeezing to remove any excess water.
Put the spinach, ricotta, eggs, Parmesan, and nutmeg into a food processor, season with salt and pepper and puree until smooth. Turn into a bowl and gradually add flour until the mixture just hold its shape.
Using two dessertspoons, from the mixture into 20 oval shapes. Cover and chill in the refrigerator for 1 hour.
Make the tomato sauce: melt the butter in a pan, add the onion and carrot, and cook for 10 minutes or until softened. Sprinkle in the flour and cook, stirring, for 1 minutes. Add the tomatoes, stock, bay leaf, and sugar, season with salt and pepper, and bring to a boil. Cover and simmer for 30 minutes. Puree in a food processor until smooth. Keep hot.
Cook the gnocchi in batches in boiling salted water for about 5 minutes or until they float to the surface. Lift out and keep hot. Melt the butter and pour over the gnocchi. Serve the gnocchi hot, with the tomato sauce, grated Parmesan, and Parmesan shavings.
1 kg (2 lb) spinach leaves
375 g (12 oz) ricotta cheese
3 eggs
4 tbsp grated Parmesan cheese
Pinch of grated nutmeg
Salt and black pepper
60-75 g (2-2 ½ oz) plain flour
Tomato sauce:
30 g (1 oz) butter
1 small onion, chopped
1 small carrot, chopped
30 g (1 oz) plain flour
1×400 g can chopped tomatoes
300 ml (1/2 pint) vegetable stock
1 bay leaf
1 tsp caster sugar
To serve:
125 g (4 oz) butter
Grated Parmesan cheese and Parmesan shavings
Method:
Wash the spinach and put into a saucepan with only the water remaining on the leaves. Cook over a gentle heat until just wiled. Drain the spinach thoroughly, squeezing to remove any excess water.
Put the spinach, ricotta, eggs, Parmesan, and nutmeg into a food processor, season with salt and pepper and puree until smooth. Turn into a bowl and gradually add flour until the mixture just hold its shape.
Using two dessertspoons, from the mixture into 20 oval shapes. Cover and chill in the refrigerator for 1 hour.
Make the tomato sauce: melt the butter in a pan, add the onion and carrot, and cook for 10 minutes or until softened. Sprinkle in the flour and cook, stirring, for 1 minutes. Add the tomatoes, stock, bay leaf, and sugar, season with salt and pepper, and bring to a boil. Cover and simmer for 30 minutes. Puree in a food processor until smooth. Keep hot.
Cook the gnocchi in batches in boiling salted water for about 5 minutes or until they float to the surface. Lift out and keep hot. Melt the butter and pour over the gnocchi. Serve the gnocchi hot, with the tomato sauce, grated Parmesan, and Parmesan shavings.
