Ricotta and silverbeet gnocchi with tomato sauce

Create delicious Italian pasta at home with this beautiful ricotta and silverbeet gnocchi. Served in a fragrant tomato sauce, it's the ultimate comfort food for a cool evening in.

  • 45 mins cooking
  • Serves 4
  • Print


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


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.

More From Women's Weekly Food