Spinach And Ricotta Gnocchi With Roasted Tomato And Basil Sauce

• Ingredients
• 450g baby spinach leaves
• 375g fresh ricotta
• 3 eggs, lightly beaten
• 1/2 cup plain flour
• 1/4 tsp nutmeg
• 3 cups finely grated parmesan
• Salt and pepper, to taste
• Extra plain flour, for dusting
• 1 tblsp olive oil
• Tomato and basil sauce (far left), to serve

1. Method
2. 1 Cook spinach in a large saucepan over a low heat for 8 to 10 minutes, or until wilted. Drain. Cool. Squeeze out excess moisture.
3. 2 Place spinach in a bowl with ricotta, eggs, flour, nutmeg and half the parmesan. Mix to combine. Season with salt and pepper.
4. 3 Shape tablespoons of gnocchi mixture into egg shapes. Dust lightly with extra flour. Place on a lightly floured tray.
5. 4 Cook gnocchi in four batches. Add to a large saucepan of boiling salted water. Boil, uncovered, until gnocchi float to the surface, about 2 minutes. Remove with a slotted spoon to a large greased ovenproof dish (12-cup capacity). Place in a slow oven (150C) to keep warm. Repeat with remaining gnocchi.
6. 5 Drizzle oil over gnocchi. Sprinkle with remaining parmesan. Cook under a hot grill for 5 minutes, or until golden.
7. 6 Divide hot tomato and basil sauce among four serving bowls. Top with gnocchi.

ingredients, baby spinach leaves, fresh ricotta, eggs, flour, nutmeg, parmesan, salt, extra plain flour, olive oil, tomato

Taken from www.epicurious.com/recipes/member/views/spinach-and-ricotta-gnocchi-with-roasted-tomato-and-basil-sauce-50180542 (may not work)