This ricotta gnocchi with a rich tomato-based sauce and replaces potato with firm ricotta for an extra creamy gnocchi.
Herbs play an integral part in the Mediterranean diet, adding rich flavours and aromas to meals. Oregano is used often in Mediterranean cooking, along with basil, mint, parsley, rosemary, sage and thyme, to name a few. This rich herbed tomato sauce is the perfect accompaniment to the soft-centred crisped pan-fried gnocchi, made with ricotta rather than potato for a lighter texture.
1.Process half the parmesan, the ricotta, whole egg and yolk until smooth. Add half the oregano and the flour; pulse to combine. Do not overmix. Using floured hands, shape tablespoons of mixture into balls. Transfer balls to lightly oiled tray; cover and refrigerate until needed.
2.Heat oil in a large frying pan over medium heat; cook onion and garlic, stirring, for 8 minutes or until soft. Add canned tomatoes, ½ cup (125ml) water, fresh tomatoes and remaining oregano; season. Simmer, stirring occasionally, for 15 minutes or until thickened.
3.Meanwhile, cook gnocchi in a large saucepan of boiling water for 5 minutes or until they rise to the surface and are cooked through. Remove gnocchi with a slotted spoon into a colander to drain.
4.Add spinach to tomato sauce; simmer 2 minutes or until just wilted.
5.Add gnocchi to sauce, gently stir to combine. Serve topped with remaining parmesan.
Gnocchi, the Italian word for dumplings, can be based on potato, flour, ricotta or polenta.
Use ricotta from the deli and not the tubs from the refrigerated section in the supermarket as they are too soft for this recipe.
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