Name: Ricotta and silverbeet gnocchi with tomato sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
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

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.

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.

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Ingredients

Method

Ricotta gnocchi with tomato sauce

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