Ingredients
Ricotta gnocchi with tomato sauce
960 gram silverbeet, trimmed
1 1/4 cup (250g) ricotta cheese
1/3 cup (30g) grated parmesan cheese
1 egg, beaten lightly
1/4 teaspoon ground nutmeg
2 teaspoon plain flour
1 teaspoon grated parmesan cheese, extra
Tomato sauce
425 gram can tomatoes
2 teaspoon sugar
1 teaspoon dried oregano leaves
Method
Ricotta gnocchi with tomato sauce
1. Boil, steam or microwave silverbeet until tender; drain. Squeeze out excess liquid; chop finely.
2. Combine silverbeet in large bowl with ricotta, parmesan, egg and nutmeg; mix well. Roll into 12 balls; dust with flour.
3. Make the tomato sauce. Blend or process undrained tomatoes until smooth; strain. Heat in medium saucepan with sugar and oregano.
4. Using spoon, gently place balls into large saucepan of boiling water. Reduce heat slightly; simmer about 2 minutes or until balls rise to surface.
5. Remove gnocchi using slotted spoon; drain. Serve immediately with sauce; sprinkle with extra parmesan.
Related
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