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  • Recipe Room  »  Spinach & Ricotta Gnocchi with Tomato & Chilli Sugo



    • 250g fresh spinach finely chopped
    • 500g ricotta
    • 1 cup parmesan finely grated
    • ½ cup plain flour
    • 2 free range eggs lightly beaten
    • 1 tbspn Extra Virgin Olive Oil
    • To taste salt flakes
    • To taste freshly ground black pepper
    • 1 jar tomato and chilli sugo
    • 1 handful flat leaf parsley

    Spinach & Ricotta Gnocchi with Tomato & Chilli Sugo


    Combine spinach, ricotta, parmesan, flour, eggs, Extra Virgin Olive Oil, sea salt and freshly ground pepper to taste, in a large bowl and mix well. Using a tablespoon, drop level amounts of the mixture onto a tray and with floured hands roll into small oval shapes. Cover with plastic wrap and refrigerate for 1 hour or until firm.

    Bring a large saucepan of salted water to the boil. Drop gnocchi, in bunches, into the boiling water. Cook without stirring, until the gnocchi floats to the surface. Immediately remove gnocchi from pan with a slotted spoon and drain well.

    Heat Tomato and Chilli Sugo in a small pan with a good glug of Extra Virgin Olive Oil. Pour the Sugo over the gnocchi and add parsley, salt and freshly cracked pepper to taste.

    Add freshly grated parmesan and a final flourish of Extra Virgin Olive Oil to serve.

    Submitted by
    Maggie Beer

    Tips and Tricks

    • Sugo is best used within a week of opening though leftovers can be stored frozen for reuse.

    • Keep spinach in a plastic bag in your vegetable crisper to keep it fresh. You can also blanch and pop it into the freezer for use another day.

    • Store any leftover ricotta in an airtight container in your fridge for 2-5 days. Ricotta will yellow slightly when deteriorating, so always check if you’re unsure it’s still good to eat.

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