250g baby spinach
50g grated parmesan
1 egg, lightly beaten
pinch nutmeg
100g plain flour
salt and pepper to season
extra flour for dusting
butter, for greasing
80ml extra virgin olive oil
2 cloves garlic, finely sliced
400g can chopped tomatoes
2 tsp sugar
2 handfuls basil leaves, roughly torn
extra parmesan, shaved, to serve
extra basil leaves, to serve
1. Put ricotta in a sieve over a large bowl.
cover and put in fridge to drain overnight.
2. Bring a medium saucepan of water to the boil. Add spinach and blanch for 1 minute. Drain thoroughly, then squeeze out excess water and chop.
3. combine ricotta, spinach, parmesan and egg in a large bowl. Gently stir in nutmeg and flour until a soft dough forms. Season with salt and pepper.
4. Line an oven tray with baking paper. Divide dough in half. On a lightly floured surface, roll each half into a 40cm long log shape. Cut each log into 2cm thick pieces to make a total of 40 pieces. With lightly floured hands, roll each piece into an oval shape. Add to prepared tray.
5. grease a large ceramic dish and set aside in a warm place. Bring a large saucepan of salted water to the boil. Carefully drop half the gnocchi, 1 at a time into the water. Cook until they rise to the surface then cook for 1 minute. Use a slotted spoon to transfer to prepared dish. cover to keep warm. Repeat with remaining half.
6. To make sauce, heat oil in a medium saucepan over a high heat. Add garlic and cook for 1 minute or until fragrant. Add tomatoes and sugar, then season with salt and pepper. Simmer, stirring, for 4 minutes, then stir in basil.
7. Spoon sauce onto serving plates. Add some of the gnocchi to each and top with extra parmesan and basil.
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