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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!


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