Recipe

Spinach and ricotta gnocchi

Say goodbye to the store-bought stuff because this easy recipe can be ready in just fifteen minutes, and there's nothing more satisfying than tucking in to your own freshly made meal - yum!

  • 10 mins preparation
  • 5 mins cooking
  • Serves 4
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Ingredients

Spinach and ricotta gnocchi
  • 500 gram fresh ricotta
  • 250 gram frozen spinach, defrosted, squeezed
  • 1/2 cup finely grated parmesan
  • 2 eggs, whisked
  • 2 x 400g jars arrabiata pasta sauce

Method

Spinach and ricotta gnocchi
  • 1
    In a large bowl combine ricotta, spinach, parmesan and egg. Season to taste and mix well to combine.
  • 2
    Roll quarter cups of mixture into 24 oval dumplings. Chill until required.
  • 3
    Bring a large saucepan of water to the boil on high. Cook dumplings for 2 minutes until they rise to the top. Remove with a slotted spoon. Drain on paper towel.
  • 4
    Pour pasta sauce into a large deep frying pan. Bring to a simmer on medium. Top with dumplings. Simmer for 1-2 minutes to reheat.
  • 5
    Divide between serving bowls. Top with extra shaved parmesan and basil leaves.

Notes

These dumplings are tender so handle with care. Arrabiata sauce is made from tomatoes, garlic and chilli.

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