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Friday, 20 November 2015

Ricotta e spinach gnocchi recipe

Here is an alternative to the classic potato gnocchi. This plate is healthy and original, light and very tasty. Ricotta makes these gnocchi incredibly tender. Then, they are so easy to prepare. You'll love them:-)

You need:

- 500g (18 oz) spinach (I use the frozen one)
- 250g (9 oz) fresh ricotta
- 2tbsp grated parmesan
- 1 egg
. 4tbsp olive oil
- 1 garlic clove
- 400g (14 oz) chopped tomatoes
- salt

Cook the spinach for 10 minutes in salted boiling water, drain it, chop and let it cool

Combine the spinach, ricotta, egg, parmesan and salt

Stir thoroughly until all the ingredients are completely mixed 

Using wet hands make a lot of balls of a walnut size

And cook them in boiling water for 2 minutes

For the sauce cut the garlic clove in two and fry it in some olive oil

Remove the garlic, add chopped tomatoes and cook them for 5 minutes until the liquid evaporates

Add the cooked gnocchi to this sauce, sprinkle some grated parmesan and olive oil on top and enjoy them. Bon appetit!