spinach and ricotta gnocchi

We picked some wild spinach up by Malga Zebio the other day … but this works fine with regular spinach too!

First I cook the spinach in a little salted water, drain it and squeeze out as much liquid as possible. I need 250-300 g cooked weight. I mince the vegetable finely and mix it with 300g ricotta, 150 g parmesan, 200 g flour, 2 eggs, salt and pepper. The mixture should be consistent yet soft. With floured hands, on a well-floured surface, I make long sausages which I cut into pieces. I lay the gnocchi on a floured tray until I’m ready to cook them. To cook, I plunge the gnocchi in boiling salted water and remove with a slotted spoon when they rise to the surface.

I layer the gnocchi in a buttered casserole dish with melted butter, parmesan and tomato sauce. The tomato sauce is made with a tin of plum tomatoes, a little onion and carrot, salt and pepper; I cook this for 5 minutes and then whizz it smooth in the Magimix. The sauce should be quite thin.

The dish goes into the oven at 180°C for 20 minutes. OK, this is a labour consuming task but well worth the effort!

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