Ross Burden's Spinach & Ricotta Gnocchi with Fresh Tomato Sauce
recipe
Ross Burden's Spinach & Ricotta Gnocchi with Fresh Tomato Sauce
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Presenting his healthy seasonal summer dish, Ross Burden says: 'Eating with the seasons means you get the maximum taste and texture from fresh produce. It also helps make the most of your budget and encourages you to try new or different types of fruit and vegetables instead of the usual suspects.'
Ingredients
- For the gnocchi:
- 25g butter
- 1 small onion, finely chopped
- 25g shredded air-dried ham or
- Proscuitto (optional)
- 300g frozen spinach thawed and thoroughly drained
- Pinch salt
- 250g ricotta
- 90g flour
- 1 egg
- 80g grated Parmesan
- Large pinch nutmeg
- For the fresh tomato sauce:
- 1 large onion, finely chopped
- 4 cloves garlic, finely chopped
Serves:
4
Directions
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- For the gnocchi:
- Fry the onion in butter, add spinach and salt, continue to cook for minutes.
- Beat ricotta and flour together then add all remaining ingredients, mixing well.
- Flour a large surface and form m thick sausages with mixture.
- Cut into m lengths, pinch in middle (gnoccho comes from the word knee) and dust with flour.
- Poach in salted water then serve with Parmesan and fresh tomato sauce.
- For the fresh tomato sauce:
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