Spinach and ricotta gnocchi with tomato sauce

4 servings

60 minutes

Spinach and ricotta gnocchi with tomato sauce is a delicate Italian dish that combines airy texture and rich flavor. Originating from Italian culinary tradition, it unites the creaminess of ricotta, the freshness of spinach, and the spiciness of tomato sauce. Light, soft gnocchi that literally melt in your mouth pair wonderfully with the thick and aromatic sauce that enhances their taste. This versatile dish is suitable for both a cozy family dinner and an exquisite formal lunch. Gnocchi are perfectly complemented by a glass of white wine and fresh herbs, while their miniature size makes eating especially enjoyable. They can be served as a standalone dish or alongside light salads. This is a great alternative to pasta, allowing you to enjoy Italian gastronomy in a new interpretation.

Energy value per serving

• Calories: 610.3
• Proteins: 25.1g
• Fats: 43.2g
• Carbohydrates: 35.7g

Ingredients

• Frozen spinach: 400 g
• Onion: 1 pc
• Ricotta cheese: 250 g
• Grated Parmesan cheese: 120 g
• Butter: 70 g
• Nutmeg: pinch
• Wheat flour: 100 g
• Egg yolk: 2 pc
• Chopped tomatoes in their own juice: 400 g
• Cream 30%: 100 ml

Cooking steps

1. Thaw the spinach and simmer it in a saucepan with a closed lid and salt for 5 minutes. Remove, try to squeeze out as much liquid as possible, and chop finely when it cools down.

   Required ingredients:

   • Frozen spinach: 400 g
   • Onion: 1 piece

2. Finely chop half an onion, sauté until translucent in half the butter, then add spinach. Stir and simmer for another 5 minutes (the original recipe adds three pieces of pancetta to the onion - it can be replaced with bacon, but I make it without).

   Required ingredients:

   • Onion: 1 piece
   • Butter: 70 g
   • Frozen spinach: 400 g

3. Dump the contents of the pan into a large bowl. Once cooled, add ricotta and flour to the mixture and mix well.

   Required ingredients:

   • Ricotta cheese: 250 g
   • Wheat flour: 100 g

4. Add egg yolks, 3/4 of the parmesan, salt, and mix well again. Place in the refrigerator for half an hour to make it easier to shape (if short on time, cooling is not necessary).

   Required ingredients:

   • Egg yolk: 2 pieces
   • Grated Parmesan cheese: 120 g
   • Nutmeg:  pinch

5. Form sausages from the mixture with a thickness of half a centimeter, coat in flour, or cut into small (also half a centimeter) balls in floured palms. The smaller they are, the tastier; the ideal size is balls with a diameter of 0.5 cm.

   Required ingredients:

   • Wheat flour: 100 g

6. While the gnocchi are cooking, prepare the sauce. Melt the remaining butter, add the second half of the onion (not chopped!). Toss in the tomatoes and let them simmer over medium heat for about 20 minutes - this will enhance the flavor and thicken the sauce.

   Required ingredients:

   • Butter: 70 g
   • Onion: 1 piece
   • Chopped tomatoes in their own juice: 400 g

7. At the end of the allotted time, remove the onion and add cream. Season with salt and pepper - the sauce is ready.

   Required ingredients:

   • Cream 30%: 100 ml

8. Drop the ready gnocchi in portions into boiling salted water and cook for 3-4 minutes after they float. Serve on plates, drizzle with sauce, sprinkle with remaining parmesan - and enjoy! I love eating gnocchi with a spoon to scoop up more sauce.

   Required ingredients:

   • Onion: 1 piece
   • Grated Parmesan cheese: 120 g